Ingredients
2 large handfuls fresh basil leaves
2 garlic cloves, peeled
75g/2½oz pecorino cheese, grated, plus extra to serve
3 tbsp pine nuts, toasted
4 tbsp olive oil
salt and freshly ground black pepper
125g/4½oz fresh penne pasta
Method
1. Place the basil leaves, garlic, grated pecorino and pine nuts into a blender and process, gradually adding the olive oil until the mixture reaches the desired consistency. Season with salt and freshly ground black pepper.
2. Cook the fresh penne according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the green pesto to the hot pasta and stir to coat.
3. To serve, spoon into a serving dish and scatter with grated pecorino.
