How to make
Clean and wash the basil leaves. Place them in a blender along with 1/2 cup Parmesan and lightly toasted pine nuts, garlic, salt and black pepper.
Blend for a few times. While blending, pour olive oil in a thin stream. The pesto is ready.
Cook the spaghetti according to the instructions in salted water.
Cream and butter are poured into a pot. Heat to boiling point and remove from the heat.
Add the other additional part of the parmesan, stir until it melts and a homogeneous mixture is obtained.
The pasta is served in a deep serving dish, this is the time to add the chopped dried tomatoes - they are optional and generously drizzled with cream sauce and pesto if desired.
They are served hot.
To tell you the truth, I don't really like pesto, mostly because of the aroma of the pine nuts, it's strong and that's why I mainly prefer a cream, butter and cheese sauce.
