Tuna Sweetcorn Pasta, Watercress Sauce

Ingredients

• 85g bag watercress, roughly chopped
• 250g pasta bows
• 200g can tuna in brine
• 326g can sweetcorn
• 200g tub crème fraiche
• 50g Cheddar cheese, grated
• freshly ground black pepper

Method

Cook the pasta bows following packet instructions.

Drain the tuna and sweetcorn and mix them together in a bowl, taking care not to break up the tuna too much.

Stir the watercress into the crème fraiche with most of the grated Cheddar and season with black pepper.

When the pasta is cooked, drain and return to the pan, off the heat.  Stir in the watercress sauce immediately and stir well enough to allow the cheese to melt.  Carefully add the tuna and sweetcorn and serve the pasta in bowls, sprinkled with the remaining Cheddar.