In the bowl of a food processor, combine the
basil, salt, and pepper and process for a few
seconds until the basil is chopped. Add the
cheese, pine nuts, and garlic and, while the
processor is running, add the oil in a thin,
steady stream until a mostly smooth sauce is
formed. Transfer pesto to a bowl and set aside.
(Note- Pesto may be made 1 day in advance and
kept, refrigerated, in an airtight container,
until ready to use. If making in advance, be sure
to cover the top of the pesto with a thin layer of
olive oil to prevent the pesto from darkening.
Pesto may also be frozen in the same manner in
small quantities for use at a later date.)
Bring a large pot of salted water to a boil. Add
pasta and cook, according to package directions,
until al dente. Drain pasta, reserving 1/4 cup of
the cooking liquid. In a large bowl, toss pasta
with pesto. Add a little of the reserved cooking
liquid if pasta seems to dry. Serve immediately.