Duo of Pesto Pasta with Squid Ink.

Elaboration:

1. Preparation of the pesto:
   Wash the basil leaves well and dry them carefully to avoid excess water.
   In a mortar and pestle (or food processor if you prefer something faster), add the peeled garlic and a little salt. Grind to a paste.
   Add the basil leaves little by little and continue to mash. You should obtain a homogeneous mixture.
   Add the pine nuts and continue mixing until fully integrated.
   Stir in the grated Parmesan cheese and mix well.
   Finally, add the olive oil little by little while continuing to mash or blend until a creamy consistency is achieved. Adjust salt and pepper to taste.
   Reserve the pesto in a small bowl.
2. Cooking of pasta:
   Boil two large pots with plenty of water and a handful of salt in each pot.
   In a saucepan, cook the traditional pasta according to the instructions on the packet (usually 8-10 minutes, depending on the brand).
   In the second pot, cook the squid ink paste in the same way.
   When both pastas are al dente, drain and set aside separately.
3. Assembly of the plate:
   On a wide, flat plate, place two small portions of each type of pasta, forming a nest with each one (you can help yourself with a fork and spoon to make the nests more compact).
   Serve a spoonful of pesto in the centre of each nest or on the side.
   Garnish with fresh basil leaves on top of each pasta nest for a fresh finishing touch.
4. Serve:
   Serve immediately, allowing diners to toss the pasta with the pesto to their liking. You can accompany the dish with a little more grated Parmesan cheese if preferred.