Preparation
Step: 1/12
Bring a large pan of water with 2 tsp salt to the boil.
Step: 2/12
Add the spaghetti and cook according to the pack instructions until al dente.
Step: 3/12
In a dry non-stick pan, toast the pine nuts until they begin to colour.
Step: 4/12
Grate the Parmesan. Reserve 4 tbsp for garnishing.
Step: 5/12
Wash the basil and shake dry. Place in a blender, reserving a few leaves to garnish, with the pine nuts and 2 garlic cloves.
Step: 6/12
Gradually add the oil and blitz until smooth.
Step: 7/12
Add the grated Parmesan.
Step: 8/12
If needed add a little more oil to make a creamy pesto.
Step: 9/12
Pour the pesto into a small bowl and season with salt and pepper.
Step: 10/12
Drain the spaghetti.
Step: 11/12
Return the spaghetti to the pan.
Step: 12/12
Toss with the pesto and serve garnsihed with the reserved Parmesan and basil.
