Basil Pesto Pasta with Toasted Pine Nuts and Lemon (20-Minute)
Glossy strands of pasta are coated in a bright, herbaceous basil pesto punctuated by crunchy toasted pine nuts and a splash of lemon that lifts the whole dish. The sauce is silky from olive oil and Parmesan, with fresh garlic and a hint of lemon zest adding clarity to the herb flavors.
Make the pesto in a blender or food processor for a smooth, fast finish, or pulse it coarser for a more rustic texture. Swap pine nuts for toasted walnuts or almonds to cut cost, and use half olive oil and half neutral oil if you prefer a lighter olive flavor. Freshly grated Parmesan and a little reserved starchy pasta water are the secret to an emulsified, clingy sauce.
Serve with an extra drizzle of olive oil and more toasted nuts for crunch. This pasta is ideal for weeknight dinners, casual weekend lunches, or as a centerpiece for a relaxed dinner with salad and crusty bread. Leftovers keep well for 1–2 days and can be refreshed with a splash of water or lemon before reheating.
How to Make It
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1
Bring a large pot of water to a rolling boil, add 1 tablespoon of salt, and cook the pasta until al dente according to package directions. Reserve 240 ml (1 cup) of pasta cooking water before draining.
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2
While the pasta cooks, toast the pine nuts in a small dry skillet over medium heat, stirring constantly, until golden and fragrant, 2–3 minutes. Transfer to a small bowl to stop cooking.
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3
In a food processor or high-speed blender, combine basil leaves, grated Parmesan, garlic cloves, toasted pine nuts (reserve 1 tbsp for garnish), lemon zest, and lemon juice. Pulse to begin breaking down the leaves.
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4
With the motor running, stream in the olive oil until the mixture becomes a smooth paste. Scrape down the sides and pulse once more. Season with 1 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust.
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5
Return the drained pasta to the hot pot over low heat. Add the pesto, butter (if using), and 120 ml (1/2 cup) reserved pasta water. Toss vigorously to coat, adding more pasta water a little at a time until the sauce clings and reaches a glossy, silky consistency.
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6
Adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if you want brighter acidity. Transfer to a serving bowl or divide among plates.
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7
Finish with the reserved toasted pine nuts, a little extra grated Parmesan, and a light drizzle of olive oil. Serve immediately.
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