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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
While the water heats, make the pesto: combine the basil, pine nuts, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor or blender. Pulse until the mixture is coarsely ground, about 10 short pulses. With the machine running, stream in the 1/2 cup extra-virgin olive oil until the pesto is smooth and bright green. Set aside.
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