Bring a large pan of water with 2 tsp salt to the boil.
Add the spaghetti and cook according to the pack instructions until al dente.
In a dry non-stick pan, toast the pine nuts until they begin to colour.
Grate the Parmesan. Reserve 4 tbsp for garnishing.
Wash the basil and shake dry. Place in a blender, reserving a few leaves to garnish, with the pine nuts and 2 garlic cloves.
Gradually add the oil and blitz until smooth.
Add the grated Parmesan.
If needed add a little more oil to make a creamy pesto.
Pour the pesto into a small bowl and season with salt and pepper.
Drain the spaghetti.
Return the spaghetti to the pan.
Toss with the pesto and serve garnsihed with the reserved Parmesan and basil.