ingredients
375g/12oz pasta
2 bunches watercress
150g/5oz Taleggio
3 tbsp cream
squeeze of lemon juice
2 tbsp extra-virgin olive oil
salt and pepper
Method
Cook the pasta in a large pan of boiling salted water. While it’s cooking, pick off the main leaves from the watercress, discard stems and chop leaves. Dice cheese into 1cm (½in) cubes.
Tip cooked pasta into a colander and stand in the sink to drain. Add watercress and cheese to pasta pan, followed by cream and drained pasta. Add a squeeze of lemon juice, stir in olive oil and season with plenty of black pepper.
Recipes by Peter Sidwell’s
