Instructions: To make the pesto sauce, use either a pestle and mortar or a food processor. Pound or blend the herbs together, then add the pine nuts and garlic followed by the parmesan cheese, pounding or blending to a mix.

Gradually add the olive oil, blending well between each addition.

Cook the pasta in a large pan of boiling salted water for 10 minutes or according to the instructions on the packet, until al dente. Drain, reserving 50ml (2fl oz) of the cooking liquid. Turn the pasta into a warm bowl and mix in the pesto sauce, adding enough of the reserved cooking liquid to thin the pesto a little so it coats the pasta. Adjust the seasoning and serve immediately.

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