Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 2 tablespoons of cooking water before draining.

In a skillet, toast pine nuts over medium-low heat for 2-3 minutes until golden brown and fragrant. Remove from heat.

Blanch basil leaves in boiling water for 30 seconds, then transfer to ice water to maintain color.

In a blender, combine garlic, olive oil, salt, and half of the toasted pine nuts. Blend until smooth.

Drain and shake off excess water from the basil. Add to the blender and blend until incorporated.

Add grated Parmesan cheese to the blender and briefly blend until mixed.

Mix the pesto with the reserved pasta water to reach desired consistency.

Combine the cooked pasta with the pesto in a mixing bowl, tossing gently to coat. Serve with remaining toppings.