HomePastaClassic pesto pasta Simplicity done brilliantly, this slice of Italy can be made fast and eaten even faster. Magnifico! Serves 4 Ingredients 300g (10oz) pasta shapes 2 tbsp olive oil 24 cherry tomatoes, halved 15g (1/2oz) pine nuts, lightly toasted 8-12 slices Parma Ham Basil leaves, to garnish For the pesto sauce: 25g (1oz) pine nuts, lightly toasted 1 garlic clove, crushed 50g (2oz) fresh basil leaves, torn into shreds 5 tbsp extra virgin olive oil 3 tbsp finely grated Parmesan cheese Salt and freshly ground pepper Method 1 First make the pesto sauce. Put the pine nuts, garlic, basil leaves and 2 tbsp olive oil into a mortar and pound with a pestle to form a rough paste. Add the Parmesan cheese and pour in the remaining olive oil, stirring to combine. 2 Cook the pasta in plenty of boiling, lightly salted water for about 10-12 minutes until just tender, or cook according to pack instructions. 3 Meanwhile, heat the olive oil in a frying pan and gently fry the cherry tomatoes until softened, about 2 to 3 minutes. Stir in the pine nuts. 4 Drain the pasta, return it to the saucepan and stir in the pesto sauce. Share it between 4 warmed plates and top each portion with 2 to 3 slices of Parma Ham. Serve, garnished with fresh basil leaves. Cook’s tip: For a short cut, make the pesto sauce in a food processor. Use at once or store in the refrigerator in a screw-topped jar for up to 2 weeks. For a change, make the pesto with toasted almonds instead of pine nuts. Recipe courtesy of Consorzio del Prosciutto di Parma. Image courtesy of Steve Lee Images.