- 2 large handfuls fresh basil leaves
- 2 garlic cloves, peeled
- 75g/2½oz pecorino cheese, grated, plus extra to serve
- 3 tbsp pine nuts, toasted
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 125g/4½oz fresh penne pasta
- Place the basil leaves, garlic, grated pecorino and pine nuts into a blender and process, gradually adding the olive oil until the mixture reaches the desired consistency. Season with salt and freshly ground black pepper.
- Cook the fresh penne according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the green pesto to the hot pasta and stir to coat.
- To serve, spoon into a serving dish and scatter with grated pecorino.