Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with a little olive oil. Cool to room temperature.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. OR just rinse well with water and dry with a paper towel. (This home girl does not have a salad spinner). If you need to store them: store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmigiano-Reggiano (or whatever cheese you are using) and puree for a minute. I also added the salt and pepper into the food processor but you can season later when serving. Up to you!