Herbed Spaghetti with Toasted Pine Nuts
In a pot of boiling salted water, cook the spaghetti until al dente. Drain and set aside.
Rinse the herbs, shake dry, pluck the leaves and chop. Peel and finely chop the shallots and garlic.
Toast the pine nuts in a dry skillet and set aside. In a clean skillet, heat the oil and sweat the shallots and garlic until translucent. Add the herbs and season with salt and pepper. Toss the spaghetti with the sauce until well coated. For serving: Divide the spaghetti between plates and garnish with pine nuts and the Pecorino cheese.