Put the basil, pine nuts, lemon juice, oil, salt and pepper into a deepbowl and mix until it becomes a smooth paste. Leave to cool in the fridge until required.
Boil a saucepan of water adding a little oil. When the water boils, add a spoonful of salt. Cook the pasta for 3 minutes over a medium-low flame.
Meanwhile, sauté the halved cherry tomatoes in a spoonful of oil and two spoonfuls of water.
Before draining, stop the pasta from cooking by adding a little cold water. Then pour it into the pan with the cherry tomatoes, add the basil cream and let it be there for 30 seconds in order to get the flavours absorbed well into pacchetti pasta.
Serve the paccheri onto plates and drizzle a little oil over the pasta, topping it off with Grana Padano shavings and pine nuts.