Creamy Pesto Pasta

Versatility is incredibly welcome in a farm kitchen - when you've been working hard outside and have lost track of time, and your stomach reminds you that you've missed your cooking-time-window and the refrigerator reveals no useful leftovers. Whatever pasta you have, will work fine with this dish. I've tried this with basil pesto, sundried tomato pesto and cilantro pesto, and they've all come out beautifully tasty.

8 oz uncooked pasta (any kind)
1 Tbsp (½ oz/14gr) butter
1 Tbsp flour
1½ cups cream
¼ cup pesto (any kind)
2 oz (56g) Parmesan
¼ tsp pepper
salt, to taste
A little extra Parmesan
Pine nuts to garnish (optional)

1. Boil pasta in salted water.
2. Meanwhile, melt the butter, and whisk in the flour, whisking continuously until the mixture starts to turn golden. 
3. Stream in the cream, whisking constantly. Whisk until it starts to thicken.
4. Whisk in the pesto, the Parmesan and the pepper (3 p's).
5. Drain the cooked pasta, retaining a bit of the water, and pour in the sauce, mixing until the pasta is covered.
6. Taste, and add salt, if needed.
7. Serve, garnished with freshly grated Parmesan and a few pine nuts, and a few grinds of fresh black pepper.