1. Put the pine nuts in the pot and fry until fragrant
2. Put the sauteed pine nuts into a blender and beat them into powder, set aside
3. Basil and mint leaves, remove the stems and leave the leaves, wash and drain
4. Put the basil leaves and mint leaves in a blender, pour olive oil, and beat into a sauce
5. After beating into a sauce, add the powdered pine nuts, and mix well
6. Stir the pork filling with a small amount of water
7. Put ginger seasoning oil in the pot
8. Put pork stuffing in the pot and fry it well
9. Stir-fry the pork stuffing and add whipped cream
10. Add milk
11. Add green sauce, salt and set aside
12. Start cooking the pasta, add water and a small amount of salt to the pot, heat up, add the pasta and cook for about 9 minutes
13. After the pasta is cooked, take it out, rinse and drain the water, add it to the previous meat filling and mix well
14. Make the remaining green sauce of the green sauce pasta, boil it in a pot, and then put it in an airtight jar and put it in the refrigerator. The airtight jar should be disinfected and cooled and dried naturally.
