Cook the penne in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside.

In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely blended.

While the processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.

Toss the cooked penne pasta with the pesto sauce until evenly coated.

Serve immediately, optionally with extra Parmesan cheese on top.