Pasta dishes are just always delicious!
Pluck the parsley leaves from the stems. Put some leaves aside, chop remaining leaves coarsely. Add pine nuts and chop everything together with a kitchen knife, or grind everything together in the hand mixer of the food processor. Finely grate Gruyère. Stir 1 tbsp cheese, oil, pepper and the chopped parsley mixture to a smooth paste. Cook spaghetti in boiling hot salted water according to directions on package, drain and rinse. Mix the spaghetti with the parsley pesto and spread evenly on plates, sprinkle with the remaining cheese, garnish with the parsley leaves.
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