Fresh Pesto Pasta

Begin by preparing a large saucepan of boiling salted water. Once boiling, add the fusilli and cook for 10 minutes.

In a frying pan on high heat, add the pine nuts and crush in the garlic cloves. Dry fry and continuously stir for 30 seconds to 1 minute until golden, then remove from the heat.

Add the nuts, garlic, fresh basil (including stalks and save some leaves for later), a big pinch of salt and 5 tbsp extra-virgin olive oil to a food processor and blitz until you get a smooth pesto.

Once cooked, drain the pasta, reserving a mug of the starchy water. Then add the pesto, cherry tomatoes to the pan and season with pepper. Gently stir everything together, loosen with a splash of the reserved starchy water if needed.

Serve between four bowls. Grate over the parmesan cheese and sprinkle over the remaining basil leaves.