Tagliatelle with artichoke, watercress pesto & cannellini beans. Such a speedy and delicious springtime supper.

Ingredients

Makes 2-3 portions
50g washed Watercress, plus a little more to garnish
3 or 4 washed leaves of wild garlic, or 1 clove garlic
50g pine nuts, plus a little more to garnish
50g Parmesan, plus a little more to garnish
50g extra virgin olive oil
A little lemon zest, plus a squeeze of juice
450g fresh tagliatelle, or 270g dried pasta
200g jar artichokes, halved or quartered, drained (keep a little of the oil for cooking)
400g tin cannellini beans, drained and rinsed
Salt & pepper

Recipe

1. Toast the pine nuts in a dry pan over a medium heat until just golden. Blend together with the watercress, wild garlic, parm, olive oil and lemon zest in a food processor until you reach a slightly chunky pesto consistency
2. Meanwhile colour the artichokes in a little of their oil in a frying pan until golden, stirring occasionally. Turn down the heat and stir in the beans to just warm through
3. Meanwhile bring a large pan of salted water to a rolling boil, cook the pasta until al dente and drain, reserving a cup of pasta water
4. Stir together the pasta, pesto, artichokes and beans off the heat with a little pasta water as necessary to make a silky sauce. Squeeze in a little lemon juice and season to taste
5. Serve in bowls topped with a little watercress, olive oil, pine nuts & parm

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