Cook farfalle or preferred pasta in a large pot of salted boiling water until al dente, Drain and reserve 1 cup of the pasta water

Add the garlic, toasted pine nuts/almonds and freshly grated parmesan cheese to a food processor and process until smooth. Then, add in the basil. Pulse a few times then drizzle the olive oil into the processor as it runs until emulsified. Season with kosher salt, freshly ground black pepper, secret spice and a squeeze of lemon juice, and pulse again until combined. 

Toss the hot pasta with the pesto in a large bowl

Add reserved cooking water a tablespoon at a time or until saucy. Top with the cherry tomatoes and season with more salt and pepper if desired.

Garnish with more parmesan cheese.