Lemon Basil Pesto Linguine

Ingredients

• 1 lb Linguine pasta
• 2 cups Fresh basil leaves
• 0.33 cup Pine nuts
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Extra virgin olive oil
• 2 Garlic cloves
• 1 tablespoon Lemon zest
• 2 tablespoons Lemon juice
• to taste Salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

2. 2

   While the pasta cooks, lightly toast the pine nuts in a dry pan over medium heat until golden and fragrant.

3. 3

   In a food processor, combine the basil, toasted pine nuts, garlic, lemon zest, and lemon juice. Pulse until coarsely chopped.

4. 4

   With the processor running, slowly drizzle in the olive oil until the mixture is smooth.

5. 5

   Transfer the pesto to a large bowl and stir in the grated Parmesan cheese. Season with salt and pepper.

6. 6

   Reserve 1/2 cup of pasta water, then drain the linguine.

7. 7

   Toss the hot pasta with the pesto, adding a splash of the reserved pasta water if needed to loosen the sauce.

8. 8

   Serve immediately with extra Parmesan and lemon wedges if desired.