Green Tagliatelle with Smoked Salmon

Rinse the basil, shake dry and pluck off the leaves. Peel garlic and cut into cubes. Toast the pine nuts in a dry frying pan until golden and remove. Add the basil, garlic, pine nuts, Parmesan, 1 tablespoon lemon juice and olive oil to a bowl and puree with an immersion blender. Season with salt and pepper. Cut the smoked salmon into strips. Drain tagliatelle, mix with the pesto and smoked salmon, twirl into nests with a fork and arrange on a preheated serving dish. Garnish with basil leaves and serve.