1 pound pasta of any type
1 bunch watercress leaves, finely chopped
1 clove garlic, finely chopped
1 ear fresh corn, kernels removed
1 large tomato, diced
5 ounces fresh, soft goat cheese
1 tsp coarsely ground black pepper
Bring a large pot of lightly salted water to the boil. Add pasta and stir a few times with a wooden spoon. Boil until pasta is al dente.
Meanwhile, divide watercress, garlic, corn kernels, tomato, goat cheese and pepper among 4 warm pasta bowls.
When pasta is ready, use wooden spoon to put 2 tablespoons pasta water into each bowl.
Drain pasta and divide among bowls. Toss mixtures in each bowl with two forks and serve immediately.
Serves 4.
