In a dry skillet toast pine nuts over low heat until golden, for about 2-3 minutes

In a blender, combine basil, 1/4 cup olive oil, pine nuts, half of the garlic, jalapeno, Parmesan, and salt.

In a large pot of salted boiling water, cook spaghetti until al dente. Drain, reserving 1/2 cup pasta water.

In a skillet, saute remaining garlic with 1 tbsp of olive oil. Add chili flakes and toss in the spaghetti. Add pesto to skillet and stir well.

Finally add cream and stir in pasta water.

Check for seasoning and serve pasta with some shaved parmesan or cheese cubes.