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To make the pesto, place the pine nuts, garlic and oil in a small food processor and blitz until finely chopped.
Add the cheese, anchovies, lemon juice and zest and process until smooth.
Cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain, reserving 1½ cups of cooking water.
Toss the pasta, reserved cooking water and pesto together. Serve with cracked black pepper, lemon wedges and extra pecorino.