In a non-stick pan, toast the pine nuts until golden, then set aside.
Using a pestle and mortar, or food processor, blend together the toasted nuts, garlic, basil and parmesan (reserving a little cheese, basil and pine nuts to serve). Pour in the oil and mix together to form a thick pesto.
Meanwhile, cook the pasta according to the instructions on the packet. Reserve a little of the cooking water, and add this back to the pan along with the pasta, pesto sauce and crème fraîche.
Gently heat for a couple of minutes, stirring, until well combined. Serve sprinkled with the remaining parmesan, basil and nuts.