First, prepare the pesto sauce. Put the basil in a food processor with the pine nuts and beat for 1 minute.
Add the garlic, the Parmesan cheese, salt and freshly ground pepper and beat for 30 seconds.
Add the olive oil gradually, in 2-3 batches and beat until creamy. If the sauce appears too thick, add a bit more olive oil.
First, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Miskotini Νο10. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and return the pasta to the pot with the pesto sauce. Gently stir so the pesto and pasta is well incorporated.
Serve immediately sprinkled with grated Parmesan cheese.