Instructions

1. Cook the spaghetti according to the instructions on the pack, then drain. Cover and keep warm.
2. Put the garlic, pine nuts into a food processor, blend for a few second then add the grated Parmesan. Put aside 1 handful of watercress, add the rest to the food processor and pulse. Gradually drizzle in the oil whilst the blender is going.
3. Add salt & pepper and some lemon juice to taste.
4. Cut the tomatoes in half.
5. Mix the pesto with warm the pasta, stir with the olives, tomatoes and the watercress set aside.
6. Serve immediately.