400g penne Pambac, 2 cups fresh basil leaves washed and dried, 100g cup fresh or frozen peas, 50g lightly fried pine buds, 2 chopped garlic cloves,10g grated parmesan, 80-100g extra virgin olive oil, salt, freshly ground pepper and the juice of a quarter of a lemon.
Boil the pasta in salted water according to package directions. Drain them and keep some of the pasta water. In a blender, combine the basil leaves, peas, pine buds, garlic and grated parmesan. Blend the ingredients until you get a smooth paste. With the blender running, gradually add the olive oil in a thin stream, until the pesto becomes creamy and homogeneous. Add lemon juice, salt and pepper to taste. Top with more olive oil or leftover pasta water if you feel the need to thin it out. And if it's too thin, you can add more grated Parmesan to thicken it slightly. Mix wll. Add the basil pesto, peas and pine buds sauce over the pasta and toss well to coat it completely. Garnish with green basil. Enjoy!
