Ingredients
200g/7oz spaghetti
1 tbsp pine nuts
3 tbsp olive oil
1-2 garlic cloves, peeled
small handful fresh basil leaves
100g/3½oz feta
extra virgin olive oil, plus more for drizzling
Method
1. Bring to the boil a large pan of salted water. Cook the spaghetti in the water, following the instructions on the packet for timing.
2. Toast the pine nuts in a dry frying pan until golden-brown, stirring often to prevent them from burning.
2. Blend the olive oil, toasted pine nuts, garlic, basil and feta in a liquidiser to make a coarse pesto.
3. Drain the cooked pasta, return to the pan and stir in the pesto.
4. Serve the pasta and pesto on a plate and drizzle with more olive oil.
