Wash and thoroughly dry the fresh basil leaves. In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes until golden brown and fragrant.

Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add your pasta and cook according to package instructions, usually 8-10 minutes, until al dente.

In a food processor, combine the prepared basil leaves, toasted pine nuts, minced garlic, grated Parmesan, lemon zest, and a pinch of salt and pepper. Drizzle in the olive oil until creamy.

In a large mixing bowl, combine the drained pasta and pesto sauce. Toss well to coat, adding reserved pasta water gradually if too thick.

Divide among plates and garnish with extra grated Parmesan and whole basil leaves. Serve immediately.