Use 160°C oven to bake pine nuts and almond flakes for 5-10 minutes.
Blend the garlic with salt first. Then blend in pine nuts, almond flakes, basil leaves and olive oil. Add in grated cheese and lemon juice. Mix well. (Use the cling film to cover the pesto and store it in the fridge.)
Cook penne pasta according to package directions.
Heat a pan with some oil. Stir fry chopped onion and garlic. Add in white wine and pasta water.
Drain the pasta and add in the pan. Then put in seafood and some vegetables (like cauliflower or broccoli).
Pour in the double cream.
Add in the pesto and grated cheese.
Flavour with salt and black pepper. Sprinkle some fresh chopped basil on the top and serve. Enjoy～
