Lemon Garlic Pesto Pasta for 4 Servings

Instructions:

1. Place basil, toasted pine nuts, garlic, lemon juice, zest, and salt into a food processor; pulse until coarsely chopped.
2. While the food processor is running on low, slowly drizzle in the 1/2 cup of olive oil until the mixture is smooth and velvety.
3. Stir in the grated Parmesan cheese by hand to maintain texture.
4. Bring a large pot of salted water to a boil. Add whole wheat linguine and cook until al dente (1-2 minutes less than package directions).
5. Before draining the pasta, reserve 1 cup of the starchy pasta water.
6. Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add minced garlic and sauté for 2 minutes until fragrant and translucent.
7. Stir the prepared pesto and 1/2 cup of reserved pasta water into the skillet, whisking until a glossy emulsion forms.
8. Add the cooked pasta to the skillet and toss with tongs until the noodles are thoroughly coated in the sauce.