For the watercress pesto:

• 100g watercress

• 2tbsp toasted pine nuts

• 1 large clove garlic

• 50ml olive oil

• juice of half a lemon

For the pasta:

• 300g wholegrain fusilli pasta

• 1tbsp olive oil

• 250g chestnut mushrooms, sliced

• 175g artichoke hearts, halved

• 100g pitted olives, halved

• 1tbsp pine nuts, toasted