Easy Lemon Pesto Pasta in 30 Minutes

Instructions:

1. Place the basil, toasted pine nuts, garlic, lemon juice, and lemon zest into the food processor. Pulse until coarsely chopped.
2. While the processor is running on low, slowly drizzle in the olive oil until the sauce is smooth.
3. Stir in the grated Parmesan by hand or pulse once more to keep the cheese texture intact.
4. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente.
5. Before draining, reserve 1/2 cup (120ml) of the starchy pasta water.
6. Drain the remaining water from the pasta.
7. Return the pasta to the pot over low heat.
8. Pour in the homemade lemon pesto and half of the reserved pasta water.
9. Toss vigorously with tongs for 1-2 minutes until the sauce is emulsified and coats the noodles.
10. Add more pasta water if the sauce looks too thick.