Penne Rigate with Pesto Caseiro

In a mortar place the pine nuts and undo them until they are a paste. Then add a little coarse salt and basil leaves, reserving some to serve. Continue to undo the basil leaves by incorporating them into the pine nuts.

Add the cheese, about 150g of grated parmesan cheese and continue to mix well for about 5 min.

Add the olive oil gradually and incorporate it into the dough until it is an almost homogeneous cream.

Bake the penne as indicated on the package and as soon as the time comes to drain, reserving a little of the cooking water. In the pan cover the pasta with half of the prepared pesto and mix everything very well.

To serve put the pasta on the plate, cover with some of the prepared pesto, grated parmesan and some basil leaves. If you want to tower some pine nuts and spread on top.