For 2 people:
30g pine nuts or walnuts
100g broad bean leaf (pick off the thicker pieces of stem first)
3-4 cloves of garlic
1/2tsp salt
90g of finely grated hard cheese. I used Tasmanian pecorino or you could use Parmesan
extra-virgin olive oil
Place nuts, leaves, garlic and salt in a food processor and turn on. Slowly stream in extra-virgin olive oil. Scrape down the sides of the processor and continue to process until smooth adding oil until the texture is thick but just starting to loosen up.
Add the cheese. Pulse the processor until the cheese is mixed through.
Cook pasta in plenty of well-salted boiling water. When done, strain (reserve some cooking liquid) and toss the pasta into a hot pan. Add some cooking liquid and agitate the pan while tossing or stirring to encourage the starch to "cream" a bit. Reduce the heat slightly, add the pesto and 2 tbsp of lemon juice. Toss or mix to distribute the sauce. Add a touch more cooking water if it starts catching in the pan. I then stir through a handful more broad bean leaves and serve immediately.
