Preparation
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.
