Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water to enhance the pasta's flavor.

Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, reserve 1 cup of pasta water and then drain the pasta in a colander.

In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves.

Pulse the mixture until finely chopped, scraping down the sides of the bowl as needed to ensure even mixing.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. This emulsifies the oil with the other ingredients, creating a cohesive sauce.

Season the pesto with salt and black pepper to taste.

In a large mixing bowl, combine the drained pasta with the pesto sauce. Toss well to coat the pasta evenly.

If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

Serve immediately, garnished with extra Parmesan cheese and a sprinkle of pine nuts, if desired.