Classic Basil Pesto Pasta

1.Bring a large pot of salted water to a boil for the pasta.

2.While the water heats, toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.

3.In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, and garlic cloves. Pulse until coarsely chopped.

4.With the processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and emulsified.

5.Add the grated Parmesan cheese and pulse a few more times to combine. Season with salt and freshly ground black pepper to taste. Set the pesto aside.

6.Cook the pasta in the boiling salted water according to package instructions until al dente, usually about 8-10 minutes.

7.Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.

8.Return the drained pasta to the pot or a large mixing bowl. Add the prepared pesto and toss to coat evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

9.Serve immediately, garnished with extra Parmesan cheese if desired.