Linguine with basil and crispy pancetta

METHOD

1. Put the pine nuts in an un-oiled fry pan and roast over a low heat until toasted. Set aside for 5 minutes to cool.
2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Season with salt and a squeeze of lemon.
3. Meanwhile, put four litres of well-salted water in a big saucepan to boil. When boiling, add linguine and cook until al dente.
4. Put a small amount of olive oil in a pan, when hot add pancetta pieces and cook until crispy. Put to one side.
5. Once linguine is cooked, drain and immediately combine pesto and linguine. Add crispy pancetta and mix, add grated parmesan then serve.