Linguine with Pesto and Potatoes

Ingredients

• 2 maris piper or tohter large potatoes, cut into small cubes
• 60ml/4tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 packet of dried linguine
• salt and pepper
• 150 ml/5¼fl oz vegetable stock
• 15ml/1tbsp mascarpone cheese

For the pesto:

• 2 bunches of watercress, roughly chopped
• 180g/6¼oz almonds, crushed
• 180g/6¼oz parmesan, grated
• juice of one lemon
• 175ml/6¼fl oz olive oil
• salt and pepper

Method

1. First prepare the pesto. Tip the watercress, almonds, parmesan and lemon juice into a food processor and blitz, gradually pouring in the oil. Tip into a bowl, taste and adjust seasoning. If you don’t have a processor or pestle and mortar, simply grind everything in a bowl using the end of a rolling pin.

2. Rinse the potato cubes to get rid of any excess starch. Heat the oil in a frying pan, add the drained cubes and fry until golden brown and crisp.

3. Add the chopped garlic and drain over a bowl to catch any juices.

4. Cook the pasta in a large pan of salted water, drain and return to the pan.

5. Mix the potatoes, pesto, mascarpone and stock in a pan, warm over a gentle heat. Season.

6. Tip over the pasta and mix well. Serve immediately.