1. Finely chop the pine kernels and garlic. Wash, shake dry and finely chop the basil.
2. Then pound the basil in a mortar (or puree in a blender) with a generous pinch of salt, the garlic, pine kernels, cheese, cayenne and olive oil.
3. Bring the water to the boil with a generous sprinkling of
salt, add the macaroni and boil for about 16 minutes, until 'al dente' (firm when bitten). Drain, rinse and tip the macaroni into a warmed bowl.
4. Heat the stock, stir it into the basil sauce and pour over the macaroni.
Serve with: cabbage lettuce or cos lettuce salad and thin slices of Parma ham (optional).