Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Pesto Sauce
In a blender or food processor, combine the basil, pine nuts, garlic, and Parmesan cheese.
Pulse a few times until coarsely chopped.
With the motor running, slowly add the olive oil until the mixture is smooth and creamy.
Season with salt and pepper to taste. If desired, squeeze in the lemon juice for an extra kick.
Step 3: Combine and Serve
In the pot you used for the pasta, combine the drained pasta and pesto.
If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
Toss everything together until the pasta is well coated.
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of pine nuts if desired.
Variations
Vegan Version: Substitute Parmesan with nutritional yeast and ensure your pasta is egg-free.
Nut-Free Option: Use sunflower seeds or omit nuts altogether.
Add-Ins: For extra nutrition, toss in some cooked vegetables like cherry tomatoes, spinach, or peas.
Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a heartier meal.
