Pasta with Pesto, Parmesan and Pine Nuts

Ingredients

• 1 handful basil
• 2 cloves garlic
• 50 g Pine nuts
• 2 Tbsp grated Parmesan
• 125 ml olive oil
• 1 pinch salt
• 400 g wide ribbon pasta (e.g., pappardelle)
• Salt
• pepper (ground)
• grated Parmesan for garnish

Instructions

1. 1.

   Wash the basil, shake dry and pluck leaves from stems. Peel garlic and finely chop. In a blender combine basil, garlic and pine nuts (reserve 1 tbsp for later), then add cheese, a pinch of salt, some pepper and gradually pour in olive oil. Roast the reserved pine nuts in a dry pan until golden.

2. 2.

   Cook the pappardelle in salted water al dente. Drain, let rest and mix with the pesto. Plate on warmed dishes, sprinkle with grated parmesan and roasted pine nuts before serving.