To cook your pasta, place a large pot of water on high heat and bring to the boil.  Salt well once boiling.

Place the pinenuts in a dry pan on high heat.  Toss or mix until toasted evenly.  Set aside.

Meanwhile, in a mortar and pestle, add the toasted pinenuts (keeping some aside for garnish)  and crush into a paste, then add the basil leaves a third at a time, continue crushing all the leaves.  Drizzle in a little olive oil, and mix well.  Add two thirds of the goat cheese, and mix well.  You could also add all ingredients to a blender if you don’t own a mortar & pestle.

Chop the half shallot very finely, set aside.

In a large frying pan on medium heat, add some olive oil.  Once hot, add the finely chopped shallot half and minced garlic clove.  Leave to sweat until just before browning.  Deglaze with white wine and add grated lemon zest and cracked pepper. (Note: Goat cheese is salty so no salt should be required, but always taste to be sure).  Add the goat cheese pesto and mix well.

When pasta is cooked al dente, drain and place directly into the pan.  Mix well into the pesto sauce.  It will thicken up, add cooking pasta water to thin down and create a nice sauce.

Serve with crumbled goat cheese cracked pepper, olive oil and scattered fresh basil leaves.