Grate the Parmesan & set aside.
Grate the lemon zest, press the lemon juice & set aside.
Pick to pieces the basil leaves & set aside.
Add the crushed garlic to the olive oil & set aside.
Roast the pine nuts in a frying pan & stir continuously to prevent from burning for about 4-5 min. Set aside.
Cook the spaghetti in salted boiling water for about 6 min resp. according to the instruction on the package.
In the meantime heat up the olive oil w/ the garlic in the frying pan - softly.
Drain the pasta & dump in the frying pan. Mix thoroughly w/ the olive oil.
Add the lemon juice w/ the zest & mix thoroughly.
Add the grated Parmesan & mix thoroughly until the Parmesan melts into the pasta.
Add salt & pepper to taste.
Pour the spaghetti mess in a bowl & add the pine nuts & the torn basil leaves. Mix thoroughly & serve immediately.