First boil salted water to cook the pasta and, when it boils, lower the tagliatelle.
In the meantime, prepare the pine nut pesto: place the pine nuts, garlic, salt and pepper, basil (or better still fresh marjoram), oil and Parmesan in a blender and start blending.
Then add the milk a little at a time, until you get a thick but fluid cream or the consistency you prefer.

Drain the tagliatelle al dente, keeping aside a little of the cooking water, then add the pasta, pesto and a little cooking water if needed to dress pasta better.

The pasta with pine nut pesto is ready, decorated with fresh basil and served.

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