Pasta with Green Pesto

Toast pine nuts in a dry skillet until golden and leave to cool. Rinse basil, shake dry and pluck off the leaves. Reserve some leaves for garnish. Peel garlic and chop. Puree 2/3 of pine nuts, 2/3 of Pecorino, some oil and salt with an immersion blender. Here, gradually add remaining olive oil in a thin stream until a thick pesto forms that would coat a spoon. Season with salt.

Cook spaghetti in pot with plenty of boiling salted water until al dente. Drain pasta, mix with pesto and transfer to plates. Season with freshly ground pepper.