Prepare the basil by discarding the thick stalks, rinsing under cool water, and drying gently.

In a food processor, combine the basil, olive oil, pine nuts, parmesan, garlic, salt, and pepper. Pulse until smooth.

In a saucepan, melt the butter over medium heat, then stir in the pesto mixture and heat through.

Add heavy cream and crushed red pepper to the saucepan, simmer for 2-3 minutes.

Cook pasta in salted boiling water until al dente, reserve pasta water, then drain.

Combine cooked pasta with the creamy pesto sauce, adjusting with reserved pasta water to reach desired consistency.

Serve hot, garnished with additional parmesan and black pepper.