Toast pine nuts in a pan until golden brown. Add the pine nuts to a blender and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and moringa and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Add salt to taste.
Boil the water (with salt and/or olive oil) in a large pan. Once boiling add the pasta and cook for 8-12 mins, depending on the shape – see instructions on packaging of the pasta. Drain and leave to steam dry for a few mins.
Add the pesto and mix with the pasta. Top the pasta with some grated parmesan, cherry tomatoes and fresh basil.
Voila! Bon appetite!