Lightly grill the pine nuts.
Peel and coarsely chop the garlic.
Wash and coarsely chop the basil, having first removed the stems.
Pound the nuts, garlic and basil in the mortar.
If need be this can then be transferred to a larger bowl and first the cheese and then the oil can be gradually mixed in until you have a smooth paste.
Season as required with freshly ground black pepper.
Cook the pasta, as per the instructions on the packet, until it is al dente. (You'll find a link to my recipe for making fresh pasta above.)
Fry some spring greens or leeks and mushrooms in a little olive oil (optional).
Drain the pasta and thoroughly mix in the sauce.
Garnish with a few pine nuts, slivers of cheese and a sprig of basil.