Make the pesto:

Combine the basil leaves, pine nuts, Parmesan cheese, olive oil, garlic, salt, and pepper in a food processor.

Pulse until smooth and creamy. If the pesto is too thick, add a tablespoon of water at a time until it reaches your desired consistency.

Cook the pasta:

Bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente.

Combine pasta and pesto:

Drain the pasta and return it to the pot.

Toss with the pesto until evenly coated.

Serve:

Divide the pasta among plates and top with additional grated Parmesan cheese.

Serve immediately while the pasta is hot.

Tips:

For a nut-free pesto, substitute almonds or walnuts for the pine nuts.

To add a touch of heat, add a pinch of red pepper flakes to the pesto.

For a vegetarian option, use nutritional yeast instead of Parmesan cheese.

Serve with grilled or roasted vegetables for a complete meal.