Ingredients:

  • 1 lb (450g) Linguine or Spaghetti
  • 2 tbsp (30g) Kosher salt
  • 1/2 cup (120ml) Basil pesto
  • 1/2 cup (120ml) Heavy cream
  • 1 tsp (2g) Lemon zest
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/4 cup (30g) Grated Parmesan cheese
  • 2 tbsp (30g) Unsalted butter

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just under al dente (about 1-2 minutes less than the package directions). Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. While the pasta cooks, melt the butter in a large skillet over medium-low heat. Pour in the heavy cream and simmer gently for 2-3 minutes until it begins to thicken slightly. Whisk in the basil pesto until the sauce is a uniform, pale green.
  3. Add the drained pasta directly into the skillet. Pour in 1/4 cup (60ml) of the reserved pasta water, the lemon zest, and lemon juice. Toss vigorously with tongs for 60 seconds until the sauce is glossy and clings to the pasta.
  4. Remove the skillet from heat and stir in the Parmesan cheese. If the sauce is too thick, add more reserved pasta water one tablespoon at a time.