Ingredients for 4 to 6 people

500g penne pasta

2 handfuls fresh basil

1 small chopped chilli pepper

2 cloves garlic, crushed

3 tablespoons roasted cashew nuts

3 tablespoons freshly grated Parmesan cheese

1 lemon

125ml olive oil

2 tablespoons honey

Optional, for larger quantities

250ml single cream

125ml vegetable stock

Toppings

Parmesan shavings and basil

Preparation

Cook the pasta in boiling salted water, drain and keep warm.

Whilst the pasta is cooking, place the basil, chilli, garlic, cashew nuts, Parmesan, lemon juice, oil and honey in a blender until you obtain a smooth purée.

For larger quantities: place this mixture, together with the cream, stock and blended pesto in a saucepan. Bring to a boil, then simmer for 15 minutes, until the sauce has thickened. Add the cracked black pepper.

Add the pasta to the pan and mix well.

To match with food and wine

Piere de Vie di Romans (Friuli), Augusta Blanc de Leos (Provence), Clos de la Faille d’Albert Mann (Alsace).

This article was written in  for the  magazine, published on 29 January. The content of the magazine is produced exclusively for the magazine. It is published on the website as a contribution to the complete Paperjam archive. .

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