2 tsp fine salt
500 g dried linguine
Extra-virgin olive oil, for drizzling
Grated fresh Parmesan cheese, to serve
Leaves of 1 large bunch of fresh basil,
weighing about 65 g
50 g pine nuts, toasted
1 garlic clove, finely chopped
40 g fresh Parmesan cheese, grated
200 ml extra-virgin olive oil
Sea salt and freshly milled black pepper

directions

1 Bring a large pan of water to a rapid boil over a high heat. Add the fine salt, immediately coil the pasta into the water, and cover the pan. Bring the water back to the boil, then take the lid off the pan and turn the heat down slightly. Boil for 10–12 minutes, or according to pack instructions, stirring frequently, until the pasta is al dente (tender, but still with a little bite).

2 Make the pesto while the pasta is cooking. Pulse the basil leaves with the pine nuts, garlic, Parmesan, and seasoning in the blender a few times, then pulse in the oil, drizzling it through the hole in the lid. Stop occasionally to scrape down the sides.

3 Drain the pasta well in a colander and tip into a large bowl. Drizzle with a splash of olive oil and toss to keep the strands separate, then add the pesto and toss again until the pasta is evenly coated.

4 Divide among warmed bowls, drizzle with olive oil, and top with grated Parmesan. Serve straightaway.

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