Watercress Pesto Spaghetti with Marinated Tomatoes - James Martin Chef

Ingredients

• 400g spaghetti or other pasta
• 16 cherry tomatoes, halved
• 2 teaspoons best balsamic vinegar
• Sea salt and freshly ground black pepper
• Handful of fresh basil leaves
• 2 small garlic cloves, any sprout removed
• 100g watercress, leaves and stems, washed and drained, roughly chopped
• ½ teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 50g pine nuts or cashew nuts
• 20g Parmesan or vegetarian alternative, finely grated
• Sea salt to taste
• 60ml extra virgin olive oil, plus more for drizzling