Head Chef at The Grapevine Bistro, David Bennett created the dish for the Hampshire Food Festival - Hampshire Pasta with Watercress and Basil Pesto, with flour sourced from Botley Mills in Botley and watercress from The Test Valley.

David launched this tasty dish at Henrietta Green's "Food Lovers Fair" in Godalming when he gave a live demonstration of fresh pasta making and enthusiastically served up steaming portions of his pasta dish to hundreds of eager foodies !

This delicious pasta dish could not be simpler, it's quick and easy to prepare and full of natural, healthy ingredients!

Serves 4 large portions.

FOR THE PASTA

1lb/450g Botley Mills Flour

3 eggs

Pinch of salt

2 tablespoons cold water

FOR THE PESTO

1 bunch Test Valley watercress (leaves only)

2 bunches of basil (leaves only)

4oz/125g pine nuts

4oz/125g parmesan cheese

15 fl oz/450ml olive oil

Pinch salt and pepper

2 cloves of garlic

To make the pasta

Combine all ingredients in a food processor, mixing until they come together in a "play-dough" type consistency. Wrap in cling film and leave to rest for 1 hour in the fridge.

Cut into small pieces and roll through a pasta machine. Cook pasta in boiling salted water for one minute.

To make the pesto

Combine all the ingredients in a food processor and mix until pured.

To serve

Simply stir the pesto into the hot pasta and serve!

With thanks to David Bennett, Head Chef at The Grapevine Bistro, Odiham.