Pici al Pesto di Nocciole

Pici is a typical Tuscan pasta, shaped in the form of a thick Spaghetti.  They taste fabulously with ragu al cingiale, but summer is here and basil is in abundance.  Get hold of some Piedmontese hazelnuts and all around your table will be more than pleased to tuck in!

For Pesto

Large Bunch of Fresh basil

250g Raw, Shelled and Skinned Hazelnuts

3 Cloves Garlic

Salt and Fresh Ground Pepper

3 tablespoons Grated Parmesan

100ml Fresh cream

100ml olive oil

Juice of 1/2 lemon

For Pasta

500g Pici

1/2 tsp dried chilli flakes (optional) 

1 tbsp olive oil

Ground Fresh Pepper

For Garnish

Basil Leaves

Parmesan/Pecorino shavings

Olive oil

Pesto

1. Heat a non stick frying pan on medium heat, add hazelnuts and toast till lightly golden.  Keep turning the pan at all times to avoid burning.  Process takes about 5 minutes.  Cool slightly.
2. Add cooled hazelnuts to food processor, add crushed garlic and process till coarsely ground.
3. Add basil leaves, turn on machine again and process while pouring oil.
4. Add lemon juice and give few more pulses.
5. Add grated parmesan, salt and pepper and give few more pulses to combine.
6. Transfer mixture to clean jar, top with more olive oil so that surface will not discolour and refrigerate.  (keeps well for 2-3 months) 

Pasta  

1. Bring a large pan of water to boil, add 1 tsp salt, add pici and cook for about 15 minutes till just al dente.  
2. Drain but reserve 1 cup of pasta water.
3. Return pasta to pan, add two heaped tablespoons of pesto
4. Add cream
5. chilli flakes (if desired)
6. Mix well on low heat, loosening with reserved pasta liquid.
7. Serve with fresh basil leaves, parmesan shavings and drizzle of olive oil