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INSTRUCTIONS
Fill the 11.4 L Stockpot with salted water, bring to the boil and then cook the pasta according to package directions.
In a food processor, finely chop the garden herbs, garlic and pine nuts with the lemon juice. Drizzle in the oil until the mixture has a creamy, slightly grainy consistency. Add the Parmesan and lightly grind again. Adjust seasoning.
Add the desired amount of pesto to the pasta and mix well.
Serve the pasta with pesto in a Serving Platter with a little more Parmesan.
