Pesto Pasta with Olive Oil in 20 Minutes

Instructions:

1. Place the basil, toasted pine nuts, and garlic in the food processor. Pulse several times until coarsely chopped.
2. While the processor is running on low, slowly stream in the olive oil until the mixture is smooth.
3. Stir in the Parmesan cheese, lemon juice, salt, and pepper by hand to maintain texture.
4. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente.
5. Before draining the pasta, reserve 1/2 cup (120ml) of the cloudy pasta cooking water.
6. Drain the pasta and return it to the pot over low heat.
7. Add 2 tbsp (30ml) of olive oil and the prepared pesto to the pasta.
8. Pour in the reserved pasta water gradually while tossing with tongs for 1–2 minutes until the sauce becomes a velvety, glossy glaze.