Fresh Basil Pesto Pasta

• 400 g pasta, such as farfalle or fusilli
• 60 g fresh basil leaves
• 40 g pine nuts or walnuts
• 1 clove garlic
• 50 g parmesan, grated, plus more to serve
• 100 ml extra-virgin olive oil
• Juice of ½ lemon
• Salt and black pepper
• 200 g cherry tomatoes, halved

Method

1. 01Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 11 minutes, and save a mugful of pasta water before draining.
2. 02Meanwhile, toast the nuts in a dry pan over medium heat for 3 minutes, shaking often, until golden.
3. 03Blend the basil, toasted nuts, garlic, parmesan and olive oil to a coarse paste. Add the lemon juice and season with salt and pepper.
4. 04Toss the hot pasta with the pesto and a splash of pasta water until it is glossy and coats every piece.
5. 05Fold in the cherry tomatoes and serve with extra parmesan on top.