Pesto Pasta

1. Lightly toast the pine nuts in a dry skillet over medium-low heat for about 3 minutes, shaking often until golden, then tip onto a plate to stop the cooking and cool.
2. Put the basil, cooled pine nuts, peeled garlic, grated parmesan and a good pinch of salt into a food processor and pulse a few times until coarsely chopped.
3. With the motor running, pour in the olive oil in a steady stream until you reach a thick but pourable pesto, then taste and brighten it with a squeeze of lemon juice and pepper.
4. Cook the pasta in plenty of salted boiling water until al dente following the package timing, then scoop out about 200 ml of the cooking water and drain.
5. Return the pasta to the warm pot off the heat, spoon in the pesto and add splashes of the reserved water, tossing until the sauce is creamy and coats every piece.
6. Serve at once in warmed bowls topped with extra grated parmesan, a few whole basil leaves and a final drizzle of olive oil.

You'll use: Frying pan / skillet · Large pot · Saucepan · Food processor