Basil Pesto Pasta

Ingredients

• Pasta (8 ounces (spaghetti, linguine, or your choice))
• Salt (1 teaspoon (for pasta water))
• Black pepper (to taste)
• Extra virgin olive oil (1/2 cup)
• Parmesan cheese (1/2 cup, grated, plus extra for serving)
• Pine nuts (1/3 cup, lightly toasted)
• Garlic (2 cloves, peeled)
• Fresh basil leaves (2 cups, tightly packed)

Instructions

1. Start by preparing the pesto: In a food processor, combine the fresh basil leaves, garlic cloves, toasted pine nuts, and grated Parmesan cheese. Pulse until everything is finely chopped.
2. With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth and creamy pesto. Taste and season with salt and freshly cracked black pepper as desired.
3. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
4. In a large mixing bowl, toss the hot pasta with the prepared pesto. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
5. Serve immediately, garnishing each plate with additional grated Parmesan cheese and a sprinkle of black pepper.