Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente.
Remove 1 cup of pasta cooking water (set aside), then drain pasta in a colander.
While pasta cooks, place garlic and pine nuts in a food processor. Process until finely chopped.
Add basil, Parmesan, olive oil, and a little salt to garlic mixture. Process until smooth, scraping down the sides as needed.
Season generously with additional salt to taste. Set aside.
Return drained pasta to pot (off heat) or place in a large bowl. Add pesto.
Mix together pasta and pesto using a pair of tongs (or two wood spoons). Add just enough of the pasta cooking water (a bit at a time) to create a cohesive sauce that coats the pasta evenly.
Season to taste with additional salt, if needed.
Serve pasta immediately, topped with additional shredded Parmesan cheese, if desired. Enjoy!
This pasta recipe is super simple as-is, but feel free to get creative depending on what's in your refrigerator. Try adding other ingredients, such as fresh, sautéed, or roasted vegetables.Make this recipe vegan by skipping the cheese. You could also replace the Parmesan in the pesto with nutritional yeast (to taste).