Pesto pasta

Ingredients

• 14 ozlinguine
• 2 ozfresh basil, leaves only
• 1 1/2 ozpine nuts, lightly toasted
• 1 clovegarlic
• 2 ozvegetarian Italian hard cheese, finely grated
• 1/2 cupextra virgin olive oil
• 1/2lemon, juiced
• 1 tbspsea salt, most of it for the pasta water

Method

1. 1

   Toast the pine nuts in a dry pan until patchily golden, then tip them out to cool. Bring a pan of well-salted water to the boil and cook the linguine until al dente.

2. 2

   Crush the garlic with a pinch of salt, then work in the basil and pine nuts until broken down. Stir in the cheese and pour in the olive oil in a thin stream.

3. 3

   Taste and add the lemon juice and more salt if it needs it. It should be assertive — the pasta will mute it considerably.

4. 4

   Drain the pasta, keeping a mugful of the water. Off the heat, toss the pasta with the pesto and enough of the water to make it glossy and loose.