Method:
1 Bring a medium saucepan of salted water to the boil. Add the fettuccine. Cook for 6-8 minutes or until al dente.
2 Meanwhile, for basil pesto combine the basil leaves, pinenuts and garlic in food processor. Process until finely chopped. Add parmesan and process until combined. Drizzle in the olive oil, continue to process until you reach your desired consistency.
3 Drain the pasta and return to the hot saucepan. Add the pesto and season with salt and pepper. Toss over low heat until the pasta is well coated. Serve with extra grated parmesan.