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.