Sausage, courgette and watercress pesto pasta

Method

1. Heat 1 tsp oil in a large sauté or frying pan over a medium heat, then add the sausagemeat, squeezing it out of the sausage skins into the pan. Cook, stirring and breaking it up, for about 3 minutes until golden in places. Add the courgettes and garlic with a pinch of salt and cook for 15 minutes, stirring occasionally.

2. Meanwhile, cook the pasta according to the pack instructions. Put two thirds of the watercress in a blender or food processor, including all the thick stems, add the almonds, lemon zest and juice and 1 tbsp olive oil. Whizz to a coarse pesto.

3. Drain the pasta, reserving a mug of the cooking water. Add the pasta to the sausage pan along with the pesto and a good glug of the pasta cooking water. Stir until everything is coated in the pesto, then stir in the rest of the watercress.

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