To make the pesto, put the garlic, pine kernels, a large pinch of salt and the basil into a
mortar and pound to a paste with a pestle. Transfer to a bowl and gradually work in the Parmesan
cheese with a wooden spoon. followed by the olive oil to make a thick. creamy sauce. Taste and
adjust the seasoning if necessary.
Alternatively, put the garlic. pine kernels and a large pinch of salt into a blender or food
processor and process briefly. Add the basil leaves and process to a paste. With the motor still
running, gradually add the olive oil. Scrape into a bowl and beat in the cheese. Season to taste
Bring a large saucepan of lightly salted water to the boil. Add the pasta. return to the boil
and cook for 8-10 minutes. or until tender but still firm to the bite. Drain well. return to the
saucepan and toss with half the pesto. then divide between warmed serving plates and top with the
remaining pesto. Garnish with basil sprigs and serve.