Step 1

Add the dried spaghetti to a large pan of salted boiling water and cook for 10-13 minutes (so it's to the texture of your liking).

Step 2

While the pasta is cooking, make the pesto.

Step 3

Add the fresh basil leaves, garlic, pine nuts, freshly grated Parmesan cheese, black pepper, and Maldon salt to a food processor and pulse for about 10 seconds to break up the garlic and pine nuts.

Step 4

Turn the food processor back on and pour in the olive oil in a steady stream – which should take about 10 seconds.

Step 5

Check for consistency – if you like it a little chunky, it’s ready to go. If you like it smoother, whizz for another 10-20 seconds, until the texture is to your liking.

Step 6

Taste the pesto and add in a little more salt if needed. Put the pesto to one side.

Step 7

When the spaghetti is ready, drain in a colander, reserving 1 cup of the pasta cooking water.

Step 8

Place the spaghetti back into the pan you cooked it in. Add in the pesto and a good splash (about 1/3 of a cup) of the pasta cooking water.

Step 9

Toss the spaghetti in the sauce, using a set of tongs, over a low heat, until the sauce coats the pasta. Add in more of the pasta water if you want to loosen up the sauce more.

Step 10

Divide the pasta between bowls and top with a sprinkling of black pepper, grated parmesan, toasted pine nuts, and some fresh baby basil leaves.