Pasta with Herb Sauce

Ingredients

• 400 g penne
• 1 bundle basil (large)
• 3 Garlic cloves
• 2 tbsp pine nuts
• 100 ml olive oil
• 100 g freshly grated pecorino (or parmesan)
• Salt

Instructions

1. 1.

   Wash the basil leaves, pluck them from the stems and pat dry. Peel the garlic and roughly chop it. Toast the pine nuts in a dry pan over medium heat until golden brown.

2. 2.

   Blend everything in a food processor, letting the olive oil flow through and fold in half of the cheese. Cook the penne in plenty of boiling salted water until al dente.

3. 3.

   Drain, let rest, and toss with the pesto in a large bowl. Before serving sprinkle with remaining cheese and garnish with diced sun‑dried tomatoes as desired. Serve with white bread.