Roast the pine nuts in a pan and then chop them together with the parsley. Mix with the squeezed lemon and a little pasta water and season with salt and pepper.
Grate the pecorino cheese and cut the buffalo mozzarella into small cubes.
Cook the pasta in salted water according to the instructions on the packet. After draining, mix the hot pasta with the pesto and the grated pecorino. Season again with salt and pepper. Finally add the buffalo mozzarella.
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