Step 1

Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente.

Step 2

While the water comes to a boil, toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, shaking the skillet frequently, until golden-brown.

Step 3

In a food processor, pulse the lemon zest, pine nuts and the garlic until finely chopped. Add the basil and cheese and pulse a few times to combine. Add 6 tablespoons lemon juice.

Step 4

With the food processor motor running, drizzle in the oil until well blended, scraping down the sides as needed.

Step 5

Once the pasta is cooked, drain the pasta, reserving 1 cup of the pasta water. Add the pesto to the pasta and toss to coat. Slowly drizzle in the pasta water, tossing to loosen the pesto. Toss again until pasta is nicely coated in sauce. Add salt, pepper and additional lemon juice to taste.

Step 6

Divide pasta among bowls. Garnish with more cheese, basil and pine nuts, if desired.