400 g dried tagliatelle
120 ml olive oil
2 cloves garlic, finely chopped
¼ cup pine nuts, toasted
70 g grated parmesan
2 cups basil leaves
Salt and freshly ground black pepper, to season
- Cook tagliatelle in a large saucepan of boiling water following pack instructions. Drain.
- Meanwhile, put oil, garlic, pine nuts and ¾ of the grated parmesan in a food processor and process until smooth. Add basil leaves, then pulse until finely chopped. Season.
- Mix pesto through cooked pasta and sprinkle with remaining parmesan to serve.