Directions

• Bring a large pot of salted water to a boil.
• In a sauté pan over medium heat, toast the pine nuts until golden and fragrant, about 5 to 7 minutes, stirring frequently. Cool and reserve.
• Using a mortar and pestle, pound the garlic cloves and salt until very well combined. Working a little at a time (depending on how big your mortar is), add 1 cup of the pine nuts, lemon zest, basil and Parmigiano-Reggiano and mash the mixture until it’s a paste. Remove the mixture to a small bowl. (The basil pesto can also be made in a food processor.)
• Gently stir the olive oil into the basil mixture to form a pesto.
• Place the pasta in the boiling water and cook just until tender, about 8-10 minutes. Drain and lightly coat the pasta with a drizzle of olive oil so that they do not stick together.
• Place the pasta back in the large pot, and coat with enough pesto to coat. Divide the warm pasta among bowls or plates, finely shave some fresh truffle over each serving and sprinkle with the reserved pine nuts. Serve immediately.