1. Toast pine nuts over medium heat until golden brown. Move pine nuts around on the pan while toasting, or else they will burn easily!
2. Dice tomatoes with seeds removed and chop parmesan into small cubes, you should have about 3/4 cup of cheese.
3. Mince garlic and chop basil into thin strips.
4. In a large bowl, combine pine nuts, tomatoes, parmesan, garlic and basil - add olive oil and let marinate together while the pasta cooks.
5. Boil water and cook linguini al dente (~9 min for whole wheat, ~5 min for chickpea).
6. Immediately put hot pasta in the large bowl with the pine nut mixture, mix together - the Parmesan cheese will melt a little bit.
7. Serve with a piece of fresh basil on top for garnish and enjoy.
