2 lb. spaghetti
2 tbsp. olive oil
3 lbs. Mozzarella cheese, shredded
12 tomatoes, chopped
6 bunches watercress, finely chopped
5 garlic cloves, finely minced
2 1/2 lbs. fresh pea pods
3 (10 oz.) pkgs. frozen green peas, thawed
Salt and freshly ground pepper
Freshly grated Parmesan cheese

Cook spaghetti in large pot of boiling water with olive oil until al dente. Drain well. Return to pot; add Mozzarella and toss until cheese melts (cheese will be very 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). Serve at room temperature lavishly sprinkled with Parmesan cheese. Pass a bowl of Parmesan separately, if desired.