100g/3½oz fresh basil, leaves picked
250g/9oz cherry tomatoes
1 garlic clove
1 large tomato
400g/14oz pasta (penne, rigatoni or tortiglioni)
sea salt and freshly ground black pepper
100–150ml/3½–5fl oz olive oil, plus extra for frying
50²µ/1¾´Ç³ú pine nuts
30g/1oz Parmesan, finely grated, plus extra to serve
8 slices prosciutto