INGREDIENTS:
3 tbsp pine nuts
2 c fresh basil leaves
1 clove garlic, peeled
1/2 c extra-virgin olive oil
1/4 c freshly grated parmigiano reggiano cheese
2 tbsp La Superdinamite

DIRECTIONS:
Using a food processor, combine the pine nuts, basil, and the garlic to a coarse puree. Add the olive oil and the parmigiano reggiano cheese and continue to blend. Finally, stir in La Superdinamite. Cook the spaghetti al dente and toss with this sauce. If desired, sprinkle with additional parmigiano reggiano cheese.