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Linguine with watercress & almond pesto
- 200g linguine or spaghetti
- 85g bag watercress
- 1 garlic clove , roughly chopped
- 25g Parmesan (or vegetarian alternative), half grated, half shaved
- 50g toasted flaked almonds
- 4 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- tsp sugar
Directions:View on BBC Good Food
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