Crush the pine nuts and put them aside. Mix part of the pesto with the olive oil for decoration (mixing ratio 1 ts pesto to 1 tb olive oil) to give the pesto a liquid consistency. Using a cup, skim off some of the pasta water.
Turn off the heat, then pour off the pasta water, return the pasta to the cooking pot and mix the remaining pesto with the indicated amount of pasta water with the pasta until well mixed. Serve on a plate and garnish with the pepper, crushed pine nuts, liquefied pesto and basil.