Step 1

Fill a large pot with water, add 2 tsp salt, and bring to a boil. Next, add the pasta and boil until al dente, following the recommended time on the packaging. Save 1/2 cup of the pasta water before draining.

Step 2

In the meantime, prepare the pesto. Start by toasting the pine nuts, if you haven't already. Add to a skillet and toast over medium heat for 5-6 minutes or until slightly golden.

Step 3

Add all of the ingredients to a food processor- basil, pine nuts, garlic, lemon juice, a pinch of salt, black pepper, and parmesan cheese. Pulse for 30 seconds to roughly chop.

Step 4

Then, slowly pour the olive oil while blending on low speed, until fully incorporated.

Step 5

Add the drained pasta back to the pot along with the pesto, and a splash of pasta water. Cook on low heat for 2-3 minutes, until creamy and well coated.

Step 6

Serve topped with more parmesan (optional) and enjoy immediately.

Step 7

Save in a covered container, in a fridge for up to 4 days.