Bring a saucepan of water to the boil; prepare pasta according to manufacturer’s instructions. Drain and set aside. Meanwhile, prepare pesto.
Place basil, garlic, and oil into a blender or food processor and blitz until smooth. Season with salt and pepper, to taste.
Returned drained pasta to the saucepan. Mix through pesto. Serve with parmesan, if desired.
Sundried tomato strips, available in supermarkets, taste great stirred through pesto pasta or top with extra low protein cheese and torn basil leaves for flavour.
Leftover pesto pasta can be stored in an airtight container, in the refrigerator, for up to 3 days.