|Olive oil||2 Tablespoon|
|Mozzarella cheese||3 Pound, shredded|
|Tomatoes||12 , chopped|
|Watercress||21 Ounce, finely chopped (6 bunches)|
|Garlic||4 Clove (20 gm), finely minced|
|Fresh pea pods||3 Pound|
|Frozen green peas||30 Ounce, thawed (3 packages, 10-ounce each)|
|Freshly ground pepper||To Taste|
|Freshly grated parmesan cheese||1 Tablespoon|
Cook spaghetti in large pot of boiling water with olive oil until al dente.
Return to pot, add mozzarella and toss until cheese melts (cheese will be gummy and seemingly inseparable but will break up as other ingredients are added).
Cook over low heat 15 minutes.
Remove from heat, add remaining ingredients except Parmesan and toss gently but thoroughly (using hands if necessary).