Roast pine nuts in an ungreased pan until they are light brown and remove them from the pan. Coarsely chop the pine nuts and cranberries. Pull off the basil leaves from the sprigs and chop them finely. Mix the pine nuts, cranberries, basil and 2/3 of the parmesan with oil. Season with salt and pepper.
Boil the noodles in accordance with the instructions on the packet. Strain the noodles and mix them with the basil cranberry pesto. If required, season them again with salt and pepper. Sprinkle remaining parmesan over the spaghetti and serve.
