Pesto Genovese Pasta

The cooked spaghetti is tossed in a large bowl rather than over direct heat, preserving the pesto's fresh aroma and green color. Remove tough stems from 60 g fresh basil and pat the leaves dry if damp. Toast 25 g pine nuts in a dry pan over low heat for about 2 minutes, moving them frequently and stopping at a light golden color. Bring a large pot of water to a full boil, add 1 teaspoon salt, and cook 180 g spaghetti for about 1 minute less than the package time. Stir as soon as the pasta enters the water. While it cooks, place the basil, toasted pine nuts, 40 g Parmesan, and 2 garlic cloves in a food processor. Pulse in short bursts and scrape down the sides between pulses. Continuous blending raises the temperature and can dull both the leaves and their aroma. Add 80 ml extra-virgin olive oil in 2 or 3 portions, pulsing briefly after each one. Stop when the pesto is thick but falls slowly from a spoon rather than running the machine until completely smooth. Reserve some pasta water and transfer the al dente spaghetti to a large bowl. Do not place the pesto in the hot cooking pot or a heated skillet. Add the sauce and 2 tablespoons pasta water, then toss rapidly with tongs. If the coating remains tight or clumpy, add a little more pasta water. Check the salt and serve as soon as the pesto looks glossy and evenly distributed over the noodles.