Ingredients

• 50g/2 oz chopped mixed fresh herbs such as parley, basil and thyme

• 2 garlic cloves, crushed

• 60ml/4 tbsp pine nuts, toasted

• 150ml/1/4 pint olive oil

• 350g/12 oz dried spaghetti

• 60ml/4 tbsp freshly grated Parmesan cheese

• salt and ground black pepper

• fresh basil leaves, to garnish

Serves 4

Method:

1. Put the herbs, garlic and half the pine nuts into a food processor or blender. With the machine running slowly, add the oil and process to form a thick puree.

2. Cook the spaghetti in plenty of boiling salted water for about 8 minutes, until al dente. Drain thoroughly.

3. Transfer the herb puree to a large warm bowl, then add the spaghetti and Parmesan. Toss well to coat the pasta with the sauce.

4. Season with salt and pepper, sprinkle the remaining pine nuts and the basil leaves on top and serve hot.