Roast pine nuts without fat. Wash the basil, shake dry and pluck the leaves. Peel garlic. Coarsely grate the cheese.
Basil, except for something to garnish, chop half the pine nuts, garlic and cheese (e.g. in a universal chopper). Stir in the oil bit by bit
Cook the noodles in plenty of boiling salted water for 8-10 minutes until firm
Bring the cream to the boil while stirring. Stir in pesto and let it boil down thickly. Season to taste with salt and pepper. Drain the pasta and mix with the pesto cream. Sprinkle with remaining pine nuts and garnish with the rest of the basil
Drink: cool white wine