Instructions: First make the pesto.

Pound the garlic in a pestle and mortar with the basil rocket and watercress.

Add the roasted pine nuts and pound again.

Turn out into a bowl and add half the Parmesan.

Stir this in and add enough olive oil to bind the sauce.

Taste and add a little salt and pepper and the remaining Parmesan.

Add the lemon juice if it needs it.

Cook the farfalle in boiling salted water for 3 to 4 minutes or until al dente. Toss the pasta in the pesto and serve sprinkled with Parmesan.

Serves 4

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