Serves 2 Preparation time 10 minutes Cooking time 20 minutes
150g fresh tagliatelle 70g watercress 15g flaked almonds 35g grated parmesan 1 red pepper 3 tbsp of olive oil 1 garlic clove 1 lemon
METHOD
Preheat the oven to 200C
Cut the pepper in half, scoup out the seeds and lay them on a baking tray. Drizzle over some olive oil, season with salt and pepper to taste, roast in the oven for 15 minutes or until the skin is starting to turn black.
While the peppers are cooking make the pesto. Wash the watercress and remove the large part of the stalks. Keep a few springs to one side then put the rest in a blender, add 2 tbsp of olive oil, the almonds, 20g of grated parmesan, ½ a crushed garlic clove and 2 tbsp of lemon juice. Blend together to form a rough paste. Season to taste and if necessary add a little more oil, the paste should be quite moist.
Remove the peppers from the oven and peel off the skins. Let them cool down a bit first. Cut them into strips about 1.5cm wide and set aside.
When the peppers are ready bring to the boil a large saucepan of salted water. Add the tagliatelle and boil for 3 minutes, drain most of the water away leaving about 1 tbsp then stir in the pesto.
Serve the pasta and pesto with the strips of pepper, remaining watercress leaves and a scatter of parmesan on top.
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