2 cups tightly packed basil leaves (or 2 store bought packages)
1/2 CUP olive oil
1/4 CUP pine nuts
2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
1/3 CUP pre-grated parmesan cheese
3 TBSP butter
1 box dry pasta
Put the 3 tablespoons butter into a large bowl and set aside. Let the butter sit out to soften while you prepare the rest of the ingredients. Heat a large pot of water to boiling for the pasta. Add the pasta when the water boils and cook for 10 minutes, until al dente.
Wash the basil in a colander and remove all the leaves. Put the leaves in a blender and discard the stems. Add the 2 tablespoons BUTTERY AUTUMN MIX, the olive oil, and the pine nuts and put the cover on the blender. Blend until creamy. Scoop out the basil mixture into the large bowl with the butter and sprinkle the grated cheese on top. Use a spoon to mix until everything is well incorporated.
Strain the pasta in the colander and add to the bowl with the prepared pesto. Stir to coat the pasta in the pesto sauce. Serve hot.