Instructions: Make the Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube, and process until mixture is finely pureed. Add the Parmesan, and process for 1 minute.

To store in the refrigerator or freezer, pour enough olive oil over the surface of the pesto to cover, to prevent it from turning black. Store in the refrigerator for up to 2 days and in the freezer for up to 3 months. (Makes 2 1/2 cups)

Bring a large pot of water to a boil, and add olive oil and salt. Drop the pasta into the boiling water; stir to keep the pasta from sticking together. Cook until al dente, but cooked through. Drain the pasta in a colander, and toss it in a large bowl with enough pesto to coat each strand. Taste for seasoning, and serve hot or at room temperature.

This recipe yields 6 servings.

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