Lemon Pesto Pasta

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Cook the pine nuts in a small saucepan over medium heat for about 1 minute, stirring continuously. As soon as they turn golden brown remove the pan from heat and transfer 2 tablespoons of pine nuts to a small bowl and add the remaining nuts to the food processor.
½ cup pine nuts
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Add the Parmesan cheese, garlic, lemon zest, lemon juice, basil leaves, and salt to the food processor. Pulse several times until the ingredients are roughly chopped.
¾ cup freshly grated Parmesan, 2 garlic cloves, ½ teaspoon lemon zest, 2 tablespoons lemon juice, 4 cups loosely packed basil leaves, ¼ teaspoon salt
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Turn the food processor on and slowly pour the olive oil in through the feed chamber. After all of the oil has been incorporated, scrape the bowl and check the consistency. Continue processing until it reaches your desired consistency.
½ cup olive oil
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Cook the pasta to al dente in a large pot of salted water, according to package directions. Reserve 1 cup of pasta water before draining.
1 pound pasta
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Transfer the drained noodles to a bowl. Add the pesto and ½ cup of pasta water and toss to coat. Add additional pasta water, if needed.

If you forgot to save the pasta water, you can create a makeshift alternative by whisking 1 teaspoon of cornstarch into 1 cup of warm water.

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Sprinkle with the reserved toasted pine nuts, then garnish with additional basil leaves and Parmesan cheese, if desired.
shredded Parmesan cheese and basil leaves