Garlic Basil Pesto Pasta in 15 Minutes

Instructions:

1. Place the toasted pine nuts and garlic cloves in the food processor and pulse until coarsely chopped.
2. Add the fresh basil leaves and lemon juice; pulse several times until the leaves are finely minced.
3. While the processor is running on low, slowly drizzle in the extra-virgin olive oil until the sauce is smooth and cohesive.
4. Stir in the grated Parmesan cheese, salt, and pepper by hand or with a final short pulse to maintain texture.
5. Fill a large pot with water, add 1 tbsp salt, and bring to a rolling boil.
6. Add the pasta and cook according to package directions, stopping 1 minute early to ensure it remains al dente.
7. Reserve ½ cup of the starchy pasta cooking water before draining the pasta.
8. Return the drained pasta to the warm pot over low heat, pour in the pesto, and toss with the reserved pasta water until the sauce is emulsified and clings to the pasta.