500g (1 lb) tagliatelle
2 bunches watercress, finely chopped
1/2 clove garlic, crushed
50g (2oz) walnuts
100g (4oz) freshly grated parmesan
2 tbsp mayonnaise Watercress
black olives and walnuts to garnish
Put the tagliatelle into plenty of salted boiling water for approximately 15 minutes.
Meanwhile blend together the chopped watercress, garlic, walnuts and mayonnaise.
Season to taste.
Rinse the pasta in boiling water, then stir in the pesto immediately.
Top with a sprinkling of olives and walnuts, and garnish with the remaining watercress.