Hands On Time : 10 Minutes
Cooking Time: 10 Minutes
400g fresh pasta (penne, rigatoni or tortiglioni)
50g pine nuts
100g bunch of basil, leaves picked
8–10 medium vine-ripened tomatoes
30g Parmesan, finely gratedCore ingredients
1 garlic clove
100–150ml extra-virgin olive oil
Sea salt and black pepper
1)Ensure a large saucepan of salted water has come to the boil.
2)Place a small frying pan over a medium heat and add the pine nuts.
3)Add the pasta to the pan and cook the pasta for 3 minutes until just al dente.
4)Meanwhile, crush the garlic and a good pinch of sea salt with the flat of a knife on a chopping board until smooth. Tip the toasted pine nuts onto the board with the garlic and roughly chop with the basil and tomatoes until you have a chunky mix.
5)Tip this into a large bowl along with the drained pasta, parmesan and olive oil. Mix until it’s completely coated in the pesto. Check the seasoning and serve.