• 400g farfalle pasta

  • 2 handful of fresh basil leaves

  • 10 tbsp Italian extra virgin olive oil

  • Handful of pine kernels

  • Handful of Parmesan cheese, freshly grated

  • Salt and pepper to taste


  • 1.

    Cook the pasta in salted boiling water until al dente. In the meantime finely chop the basil and the pine kernels, place in a bowl, season with salt and pepper and extra virgin olive oil and allow to rest for approximately 5 mintues.

  • 2.

    Drain the pasta and put in the bowl of pesto dressing. Mix well together and serve immediately with freshly grated parmesan on top.

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