1.Blend or process garlic cloves, pine nuts, ½ cup parmesan cheese and fresh basil leaves until almost smooth. Gradually add olive oil in a thin, steady stream, processing until thick.
2.Cook spaghetti in large saucepan of boiling water, until just tender, drain, reserving ¼ cup of the cooking liquid. Combine pasta, pesto and reserved cooking liquid in large bowl. Sprinkle over flaked parmesan cheese to serve.