Make the pesto: Grind the ingredients in a blender or mortar. Add the oil, a little at a time, and mix to a smooth sauce.
Cook the pasta: The exact ratio for perfectly-cooked pasta: 10 g of salt to 100 g of pasta and 1 litre of water. The important thing is to add salt to the water just as it breaks into a boil, and slightly lower the heat. When the salt has dissolved, drop in the pasta and turn up the heat to bring rapidly back to boiling point. Don’t cover the pan during cooking and stir the pasta every 3 minutes.
For perfect pasta, all you have to do is keep to the cooking time indicated on the packet, though it’s always best to taste the pasta at the end of the cooking time, and strain it when it’s to your taste. The ideal is when the pasta is tender on the outside but still a little bit hard on the inside. This specific stage of cooking is called " al dente ".
Add the strained pasta to the pesto, mix and serve in bowls, garnished with parmesan shavings and grilled pine nuts.
- For the pesto:
- +/- 2 dessert spoons of pine nuts,
- 1 bunch of basil,
- 2 cloves of garlic,
- 100 ml of olive oil,
- salt and pepper,
- a little parmesan