Pesto with Pasta in 20 Minutes

Instructions:

1. Place pine nuts in a small skillet over medium heat. Stir constantly for 2-3 minutes until they smell nutty and turn golden. Remove immediately to avoid burning.
2. Add toasted pine nuts, garlic, and salt to the food processor. Pulse until coarsely chopped.
3. Add the fresh basil and lemon juice. Pulse until the leaves are finely chopped.
4. While the processor is running on low, slowly pour in the olive oil in a steady stream.
5. Stir in the grated Parmesan by hand or pulse once or twice just until combined. Set aside.
6. Bring a large pot of water to a rolling boil and add the salt.
7. Add pasta and stir occasionally. Cook for 1 minute less than the package instructions for a firm, al dente bite.
8. Before draining, scoop out 1 cup (240ml) of the cloudy pasta water.
9. Drain the pasta and combine with the pesto, using the reserved pasta water to emulsify the sauce.