Classic Pesto Pasta

Instructions

1. 1

   Toast the Pine Nuts in a dry Skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch them carefully — they go from golden to burnt quickly. Transfer immediately to a plate to cool.

2. 2

   Add the Basil Leaves, Garlic, toasted Pine Nuts, and Salt to a Food Processor. Pulse 8–10 times until coarsely chopped, scraping down the sides as needed.

3. 3

   Add the Parmesan Cheese and Lemon Juice (if using). With the processor running, slowly drizzle in the Olive Oil through the feed tube. Blend until smooth but still slightly textured — about 30 seconds. Taste and adjust Salt and Black Pepper. Set aside.

4. 4

   Bring a large Pot of Water to a rolling boil over high heat. Add the Salt — the water should taste pleasantly salty, like mild seawater. This is the only chance to season the pasta itself.

5. 5

   Add the Spaghetti and cook according to package directions until al dente — usually 8–10 minutes. Before draining, use a Ladle or Measuring Cups to scoop out about 1 cup of the starchy pasta water and set it aside.

6. 6

   Drain the Spaghetti in a Colander. Do NOT rinse it — the surface starch helps the sauce adhere.

7. 7

   Return the drained Spaghetti to the Pot (off the heat) or transfer to a large Skillet over low heat. Add the pesto and toss well to coat. Add reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce is silky and coats every strand evenly. You may not need all of it.

8. 8

   Taste and adjust seasoning with Salt and Black Pepper as needed.

9. 9

   Divide the Spaghetti among warm bowls. Top with extra Parmesan Cheese, a few toasted Pine Nuts, and a couple of fresh Basil Leaves. Serve immediately.