Pesto With Noodles

50 g/2 oz fresh basil
2 cloves garlic, peeled
25 g/1 oz pine nuts
salt
25 g/1 07. freshly grated Parmesan cheese
2 tablespoons olive oil
450 g/1 lb white tagliatelle or other noodles

Put the basil into a mortar and pound for 2 minutes. Add the garlic, pine nuts and salt to taste and pound until smooth. Stir in the Parmesan cheese and pound until the mixture is quite smooth.

When the pesto is quite thick, gradually add the olive oil, drop by drop, so that the finished sauce is the consistency of creamed butter.

Cook the pasta in boiling salted water for about 10 minutes or until tender but still firm to the bite. Drain and return to the pan. Stir in the pesto sauce and heat through. Pile themixture into a warmed serving dish and serve at once.

SERVES 4