Prepare the pesto: In a blender, combine basil leaves, olive oil, garlic, salt, and black pepper. Blitz until smooth. Toast the pine nuts in the oven at 140°C for about 15 minutes until golden brown.

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Orecchiette is a lovely shape to use but you could use any short pasta in its place. You could also substitute basil or rocket for either of the herbs in the pesto. Use a food processor or a hand ...