1) Place a large (this is key) pot of water to boil. Salt when it boils, not before.

2) Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts.

3) Add the garlic, 2 ice cubes and the rest of the ingredients, pounding quickly to make a paste.You want to leave a bit of a texture for crunch.

4) Cook the pasta al dente, as per directions, drain and reserve some of the boiling water. Toss the pasta with the pesto, using some of the reserved water to make it creamier. Grate some fresh pecorino or ricotta salata (or both) over and serve hot with a leaf of basil to garnish.