Watercress and almond pesto with burrata and courgettes
A peppery take on pesto works wonderfully with the creamy burrata cheese for an almost-no-cook meal.
Serves 6 • Prep 15 mins
• Cook 10 mins
500g spaghetti, or any pasta shape you prefer200g small courgettes, thinly sliced2 x 100g balls burrata cheese
For the pesto:80g watercress, plus extra to serve1 small bunch basil, leaves picked75g toasted almonds Finely grated zest and juice 1 lemon, plus extra zest to finish1 garlic clove, finely grated100g finely grated Parmesan6tbsp olive oil
1 Cook the pasta according to the pack instructions, in a large pot of salted boiling water.
Meanwhile, whizz all the pesto ingredients in a food processor until
