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Bring a large pot of water to a boil. When it boils, add the salt and the pasta.
Cook the pasta for 4 minutes once the water comes back to a boil.
Peel the garlic clove(s), cut in half and remove any sprouts from the center.
Separate the basil leaves from the stems and discard the stems.
Place the garlic, basil, oil and seasonings in the food processor and blend until you have a smooth paste.
Transfer to a bowl and stir in the grated emmental.
Warm your serving bowl with the butter in the oven at the lowest setting.
Drain the pasta quickly, transfer to the bowl and toss vigorously with the butter and pistou.
Serve immediately.