Cook the Pasta:

Bring a large pot of salted water to a boil.

Add the Trofie pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Stir occasionally to prevent sticking.

Prepare the Pesto:

While the pasta is cooking, combine the basil, pine nuts, garlic, and a pinch of salt in a food processor.

Pulse until finely chopped.

With the processor running, gradually add the olive oil until the mixture is smooth.

Scrape down the sides of the bowl, then add the grated Parmesan cheese and lemon juice (if using). Blend until combined. Adjust seasoning with salt and pepper to taste.

Combine Pasta and Pesto:

Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander.

In a large mixing bowl, combine the drained pasta with the pesto sauce. Toss well to coat, adding reserved pasta water a little at a time if needed to achieve the desired consistency.

Serve:

Plate the pasta and sprinkle with extra Parmesan cheese, more pine nuts, or fresh basil leaves for garnish if desired. Serve immediately.

Variations and Tips

Vegetarian/Vegan: Use nutritional yeast in place of Parmesan for a dairy-free version of the pesto.

Nuts: Substitute pine nuts with sunflower seeds or omit them for nut-free options.

Add-Ins: Consider adding cherry tomatoes, sautéed zucchini, or grilled chicken for added flavor and protein.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of olive oil.