400g (14oz) gluten free pasta to serve (we used gluten free tagliatelle)
Mix together 50ml (2fl oz) each of extra virgin olive oil and water, 1 tsp garlic oil, the zest and juice of ½ a lemon, 40g (1½oz) grated parmesan, 40g (1½oz) toasted pinenuts and a large handful of finely chopped basil.
Check seasoning and stir into hot cooked gluten free pasta. Garnish with basil and grated parmesan.
Serve with gluten free pasta ribbons. We used 400g (14oz) dried gluten free tagliatelle.