Toast the pine nuts

• Toast the pine nuts in a dry frying pan over medium heat until golden, stirring often.
• Set aside to cool.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then reserve a little cooking water before draining.

Make the pesto

• Blend the basil, pine nuts, garlic and Parmesan in a food processor.
• Pour in the olive oil in a steady stream while blending until smooth.
• Season with salt and black pepper.

Combine and serve

• Toss the drained pasta with the pesto, loosening with a splash of pasta water.
• Serve immediately with extra Parmesan.