Spaghetti with Pesto Sauce

Slowly roast the pine nuts in a pan. Remove and let cool.

Rinse basil and shake dry. Pluck off the leaves and keep some for garnish.

In a food processer, process basil leaves and Parmesan with a little oil Then add the pine nuts and continue processing until pesto is smooth and thick. Season with salt and pepper.

Cook spaghetti in boiling salted water until al dente, drain and mix with lemon rind and pesto.