Spaghetti with Basil Pesto
Remove the leaves of the basil from the stems. Toast the pine nuts in a dry pan until golden brown. Peel and coarsely chop the garlic. Puree the basil, pine nuts, and garlic with a little salt in the blender. Add the parmesan and stir until combined. With the motor running, gradually incorporate the oil until a thick pesto has formed. Transfer to a bowl, and season to taste with pepper.
Cook the spaghetti in boiling salted water until al dente. Remove 3-4 tablespoons of the pasta cooking water from the pot, then mix into the pesto. Drain the spaghetti and transfer to a preheated bowl. Mix with a majority of the pesto, and toss to combine. Transfer to plates, top with the remaining pesto, and serve.