Pasta With Pesto and Parmesan

Ingredients

• 1 lb linguine (or taglierini)
• 1/4 cup pine nuts
• 100 g fresh basil leaves
• 2 garlic cloves, chopped
• 1/4 cup freshly grated parmesan cheese, plus shavings of
• parmesan cheese, to garnish
• 1/2 cup extra virgin olive oil

Directions

1. 1

   Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.

2. 2

   While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.

3. 3

   With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.

4. 4

   Season with salt and freshly ground black pepper, to taste.

5. 5

   Toss the pesto through the hot pasta until it is thoroughly distributed.

6. 6

   Garnish with shavings of fresh Parmesan.