Cook the pasta following
pack instructions. Meanwhile,
put the watercress and garlic
in the bowl of a food processor
and blend for a few secs
until finely chopped. Add
the grated cheese, half the
almonds, the olive oil, lemon
juice and sugar. Season well,
then blend until you have a
smooth purée consistency.
When the linguine is cooked,
drain, reserving a cup of the
cooking water. Return the pasta
to the pan and pour over the pesto,
using a little pasta water to loosen
the sauce if necessary. Stir everything
together and divide between 2 bowls.
To serve, top with the shaved cheese
and remaining almonds.