Linguine with Watercress, Rocket & Herb Pesto and Roasted Tomatoes.

A quick and easy simple supper with watercress and rocket that need using up.
Roughly chop a bunch of watercress and rocket and place in a blender with a few crushed cloves of garlic, herbs (I used parsley, thyme and basil), some toasted hazel nuts, a squeeze of lemon juice, a glug of walnut oil and a couple of glugs of olive oil. Blitz until you have a smooth paste - you may need to add a bit more oil.
If you are aiming to freeze any place in a saucepan and warm through - this will stop the growing process of the leaves and is essential, it also gives it a longer shelf life in the fridge too.
When its cooled add gated parmesan or pecorino cheese.
Place a few small tomaotes in a baking dish with a crushed garlic clove oil and seasoning, roast in the oven.
When the linguine is cooked drain and add a good dollop of pesto to it. Stir and coat - serve with the cooked tomatoes on top and freshly grated parmesan.