2 tbsp pine nut kernels
½ pack fresh parsley, stalks removed
1 clove garlic, roughly chopped
finely grated zest and juice of 1 unwaxed lemon
2 tbsp black olive paste
4 tbsp olive oil
40g freshly grated parmesan, plus extra to serve
350g dried linguine or 2 x 250g bags fresh egg linguine
pinch of salt and freshly ground black pepper

PREPARATION:

1. Lightly toast the pine nut kernels in a dry frying pan over a gentle heat until golden brown. Transfer to a food processor with the parsley, garlic, lemon zest and black olive paste. Switch on and drizzle in enough olive oil to form a thick paste. Transfer to a large bowl, stir in the Parmesan and season to taste.

2. Cook the pasta according to the pack instructions: 3 minutes for fresh and 10 minutes for dried. Drain, reserving a little of the cooking liquid and toss with the olive pesto. Add a little of the cooking liquid so the pasta is well coated in the sauce, check the seasoning and stir in lemon juice to taste. Serve with extra parmesan.