400g trenette pasta
200g fresh basil
10g pine nuts
40g grated parmesan
100ml olive oil
Salt and black pepper to season
1 Start making the pesto by placing the fresh basil leaves in a blender, then adding the garlic, pine nuts and olive oil.
2 To ensure a nice green colour, add one cube of ice and blend everything together, ensuring the blend isn’t too fine.
3 Add the grated parmesan and continue to blend for a little while.
4 Put the pesto aside and begin cooking the trenette pasta in boiling water with salt for about four minutes. When it’s cooked, stir in the pesto and serve, topped with a sprinkling of pine nuts and a sprig of basil.