Spaghetti with Watercress and Salmon

• 2 bunches watercress
• 1/4 cup (50 mL) olive oil
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 tbsp (15 mL) finely chopped garlic
• 1 tbsp (15 mL) lemon zest, cut into ribbons
• 2 tbsp (25 mL) lemon juice
• 2 cups (500 mL) boiling chicken stock
• 4 oz (125 g) Gorgonzola cheese
• 8 oz (250 g) skinless boneless salmon, cut into 1/2-inch (1 cm) cubes
• 1/3 cup (75 mL) chopped fresh dill
• 1 lb (500 g) spaghetti
• 2 tbsp (25 mL) toasted pine nuts

1. Trim the thicker stalks of the watercress and discard.
2. Chop the rest roughly.
3. (You should get about 4 cups 1 L packed down.)
4. Set aside.
5. In a large deep frying pan, heat oil, salt and pepper over high heat for 1 minute.
6. Add garlic and lemon zest; stirfry for 1 minute or until garlic starts to brown.
7. Add watercress and stir-fry for 1 minute until it is thoroughly wilted and significantly reduced in volume.
8. Add lemon juice and cook, stirring, for 30 seconds.
9. Stir in chicken stock.
10. Add the Gorgonzola in small dollops; cook, stirring, for 2 to 3 minutes or until the cheese has melted and the sauce is bubbling.
11. Stir in salmon and most of the dill; remove from heat and cover.
12. In a large pot of boiling salted water, cook the spaghetti until tender but firm; drain.
13. Remove cover from frying pan and return to medium high heat.
14. Cook for 1 minute; add the spaghetti.
15. Toss gently and combine for 1 to 2 minutes or until the pasta is coated with sauce.
16. Serve immediately, garnished with pine nuts and the remainder of the dill.

bunches, olive oil, salt, freshly ground black pepper, garlic, lemon zest, lemon juice, boiling chicken stock, gorgonzola cheese, salmon, dill, nuts

Taken from www.cookstr.com/recipes/spaghetti-with-watercress-and-salmon (may not work)