Preparation time: 15-20 minutes

Cooking time: 10-15 minutes

1. Put the basil leaves in a blender jar. Add garlic, parmesan cheese powder, American Pistachios, salt and drizzle 5 tbsps olive oil and blend to a coarse paste. 
2. Bring sufficient water to a boil. Add salt and remaining olive oil. Add the spaghetti and cook for 8-10 minutes. 
3. Add the pistachio pesto in another pan. Add the cooked spaghetti and toss till well coated with the pesto. Add ½ cup pasta water and lightly toss. 
4. Place the pan on medium heat. Add cherry tomatoes and crushed black peppercorns and gently toss again.
5. Twirl the spaghetti with a tong and place it on a serving plate. Garnish with parmesan cheese powder and basil sprig. Serve hot.