fresh linguine with watercress and nut butter

serves 4

500gm fresh linguine or tagliatelle
30z (85gm) butter
5oz (140gm) mixed nuts such as hazelnuts, walnuts, pinenuts, almonds or cashews
1 tbsp olive oil
(75gm) bag of watercress
grated zest & juice of 1 lemon and extra zest to serve
parmesan shavings


cook pasta
heat the butter and oil together in a frying pan
when the butter has melted, stir in the nuts and fry until lightly browned
add the watercress and lemon zest and cook until the watercress has just wilted
add the lemon juice to the paster and season
toss the pasta with the nuts and watercress
serve garnised with parmesan shavings and the extra lemon rind and hunks of crusty bread.