Spaghettini with Tarragon Pesto

For the spaghettini with tarragon pesto, first boil salted water in a large pot, add spaghettini and cook until al dente.

Meanwhile, halve the cherry tomatoes, pluck the tarragon leaves. Blend grated Parmesan, garlic clove, pine nuts, Dijon mustard, tarragon leaves and olive oil to a creamy pesto. Season pesto to taste with salt and pepper.

Lift the al dente cooked spaghettini out of the cooking water and drain. Mix the spaghettini with the pesto and add the cherry tomatoes.

Arrange the spaghettini with tarragon pesto in deep plates and grate the Parmesan on top.

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