Ingredients and method may vary slightly on live TV show
125g fresh tagliatelle or spaghetti
25g (a large handful) of watercress, spinach and rocket salad
1 small clove garlic
6 walnut halves, chopped
Zest of 1 lemon
30g grated pecorino
A few black olives, cut in half
Salt and pepper
Bring a pan of salted water to the boil.
Blitz together the salad leaves and garlic with enough olive oil to loosen it . Once blended, tip into a bowl and fold through the chopped walnuts, pecorino and lemon zest.
Tip the pesto into a bowl.
Add the pasta to the boiling water and cook for 2 minutes, then drain reserving some of the water.
Add the pasta to the pesto. Add a splash of the cooking water to loosen everything, the stir in the black olives.