Make the pesto

1. Toast all pine nuts on a baking sheet in a 425°F oven for 3-5 minutes until golden. Check every couple of minutes and give the baking sheet a shake to make sure that they don’t burn. Set aside 4 tablespoons of pine nuts to garnish the plated dish.
2. In a mortar, pound the pine nuts and garlic into a thick paste. (You may also use a food processor for this.)
3. Tear up basil leaves and add to the mortar or food processor with the pine nuts and garlic. Mash into a thick paste. 
4. Transfer the paste into a mixing bowl and stir in Parmesan cheese, lemon juice and olive oil a little bit at a time. Stirring constantly. Mix thoroughly.

Prepare the pasta

1. Bring a large pot of water to a rolling boil. Add a tablespoon of salt. Add the pasta. Cook for the amount of time specified on the package. Reserve a 1/2 cup of pasta water. Drain well. Let cool 5 minutes.
2. Transfer pasta to a large mixing bowl. Add pasta water. Add pesto and toss to coat.
3. To serve, use a large fork or a two-pronged carving fork to twirl pasta. Divide 4 ways for plating.
4. Garnish plated pasta with shaved Parmesan cheese, freshly cracked black pepper, toasted pine nuts, cherry tomatoes, olives, basil leaves and a drizzle of olive oil.