Pasta Primavera


  • about 200 g (7 oz) spaghetti, or other pasta handful of slim green beans, topped and tailed
  • 1 small fennel bulb, trimmed, and cut into thin wedges
  • 6 pieces of dried tomato, cut into strips
  • ½ bunch of watercress, rinsed and chopped
  • extra-virgin olive oil
  • several sprigs flat-leaf parsley, rinsed and chopped
  • salt
  • pepper
  • Parmesan cheese


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.