Bring a large pot of water to the boil, lightly salted if you wish, and add the pasta. After 5 minutes, add the beans, fennel and tomato, and continue cooking until the pasta is cooked al dente.
Drain, using the boiling water to heat the serving bowl. Tip the pasta back into the saucepan with some olive oil, the watercress and parsley, and plenty of freshly ground black pepper.
Stir and transfer to the hot serving bowl, from which you have emptied the water. Serve with a chunk of Parmesan for grating.
© 2000 Frances Bissell. All rights reserved.