Spaghetti with watercress and feta pesto recipe  By Lucy
Williams    1. Serves 4, plus 2 for lunch the next day   2.
Ready in 20 minutes   3. Rating  This fabulous supper idea takes
only 20 minutes to make and the best news is with a few added
ingredients you will have a fantastic lunch for the next day
(see tip)  tried and tested Spaghetti with watercress and feta
pesto     1. 1 large garlic clove   2. 30g pine nuts or
hazelnuts, toasted   3. 100g watercress, picked   4. 15g
parmesan, plus extra for serving   5. 80ml extra-virgin olive
oil   6. 70ml olive oil   7. 1 lemon, ½ juiced, ½ halved and
thinly sliced   8. 130g feta, crumbled   9. 400g spaghetti   10.
Small handful of fresh basil, leaves picked     1. 1. Pulse the
garlic and nuts in a food processor until roughly chopped, add
the watercress and pulse again until you have a coarse paste.
Spoon into a bowl, stir through the parmesan, then drizzle in
the oils until you have a juicy paste. Season with lemon juice,
a pinch of salt and lots of black pepper