£10 MEALS FOR UNDER

SPAGHETTI WITH WATERCRESS & PEA PESTO

This vibrant spaghetti recipe from Tesco Real Food takes classic pasta and pesto up a notch.

Homemade pesto is easy to blitz together in minutes – this veggie twist uses peas and peppery watercress and the dish is topped with an oozy poached egg.

Serves 4. You’ll need:

● 300g frozen peas

● 2 garlic cloves

● 85g bag watercress

● 2 tbsp hazelnuts, toasted

● 50g vegetarian hard cheese or Parmesan, grated, plus extra to serve

● 60ml olive oil

● 350g wholemeal spaghetti

● 4 eggs

Method:

1. Bring a small pan of water to a simmer and add the peas and garlic. Blanch for 3 mins, then drain.

2. In a food processor, blitz the peas and garlic, most of the watercress (keep a few leaves for garnish), hazelnuts and cheese to a thick paste. Drizzle in the olive oil while continuing to pulse until the pesto is smooth and creamy. Season.

3. Meanwhile, cook the spaghetti to pack instructions, then drain, reserving 1 tbsp cooking water. Allow to steam-dry for 1 min, then transfer to large serving bowl. Cover with clingfilm.

4. Refill the pan with water and bring to a simmer. Make a whirlpool in the centre by stirring rapidly with the handle of a wooden spoon. When the whirlpool has almost completely subsided, crack the eggs directly into it. Poach them for 3 mins over a gentle heat, then transfer to a plate with a slotted spoon.

5. Toss the pesto through the spaghetti with the reserved cooking water, then divide between 4 bowls or plates. Top with a poached egg, the watercress, extra grated cheese and some black pepper.