Pesto with spaghetti

Pulse the cubed parm in a food processor about 30 seconds until it looks gravelly, like Moroccan couscous.

Add the untoasted pine nuts, olive oil, de-stemmed basil and salt, then spin 20 to 30 seconds until the nuts and basil are broken down but the pesto is still saucy, not a paste. Do not overspin or it heats up and browns.

Cook a pound of spaghetti in salty boiling water, reserve a little pasta water and drain.

Return the pasta to the pot, add a ladle of pasta water and all of the pesto and whip it around to sauce it; a little of the Parmesan melting helps it cling.

Twirl into a low bowl and top with grated Parmesan and a few chopped pine nuts.