Recipes: Spaghetti with quick watercress, spinach & rocket pesto

With a bag of salad and a food processor you can whip up this speedy pasta sauce

• 1 100g bag watercress, spinach and rocket salad
• 50g pine nuts , toasted
• 1 garlic clove , peeled
• olive oil
• 50g Grana Padano , or vegetarian alternative, grated
• 300g spaghetti

  

  1. Put the salad in a food processor and briefly whizz to break down. Add the nuts and garlic then whizz again then with the motor running, add enough oil to make a saucy consistency, about 150ml. Pour into a bowl, stir in the cheese and season.
  2. Cook the pasta following pack instructions. Drain then toss with the pesto.

  PER SERVING

  706 kcalories, protein 16,1g, carbohydrate 56,6g, fat 47,7 g, saturated fat 8,3g, fibre 2,9g, salt 0,26 g