Cook’s tip: If prepared ahead, add the pesto and watercress just before serving. Until then, keep the rest of the salad and the pesto, covered separately, in the refrigerator.
Variations: For a vegetarian salad, omit the ham and add 4 chopped, hard-boiled eggs to the salad with the watercress. Instead of fava beans, use 250 grams (1⁄2 lb) small broccoli florets. Cook with the pasta in the same way.
Each serving: 24.5 g protein, 29 g fat of which 4 g saturates, 53 g carbohydrate, 11 g fibre, 596 Calories