Pasta with basil and pine nuts

Name: pasta with basil and pine nuts
Total time: 15 min
Yield: 4
Ingredients: 6 tablespoon pine nuts; 500 gram pipe rigate pasta; 2 toes garlic; 3 anchovy fillet; 8 tablespoon extra virgin olive oil; 1 pot fresh basil; 60 gram grated parmigiano reggiano

Ingredients

Directions

Roast the pine nuts golden brown with a little salt in a dry frying pan with continuous shaking.
Cook the pasta al dente in salt water as indicated on the package.
Meanwhile, chop the garlic and anchovies coarsely.
Cook the garlic and anchovies for 5 minutes in a large frying pan with a quarter of the oil over medium heat until the anchovies fall apart.
Drain the pasta and put the hot pasta in the frying pan.
Pick the leaves of the basil, keep some nice buds of basil separately.
Add the remaining basil, some pepper, salt and a third of the cheese to the pasta, shake well.
Serve the pasta in warm deep plates and drizzle with the remaining cheese, freshly ground pepper, the pine nuts and the remaining olive oil.
Garnish with the basil leaves.