1. Start by bringing a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the rest.
2. In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until finely chopped.
3. With the processor running, gradually add the olive oil in a steady stream, blending until smooth.
4. Transfer the pesto to a bowl and stir in the grated Parmigiano-Reggiano. Season with salt and pepper to taste. If desired, add a squeeze of lemon juice for a touch of brightness.
5. Toss the cooked pasta with the pesto, adding reserved pasta water as needed to achieve a creamy consistency. I often find that a few tablespoons are just right.
6. Serve immediately, garnished with extra cheese and a sprinkle of pine nuts if you wish.

As you prepare this dish, remember that cooking is an art, not a science. Feel free to adjust the ingredients to suit your taste, just as my mother, Elena, would encourage me to do.