Pesto Pasta with Basil and Pine Nuts

Ingredients

• Pasta (12 ounces (spaghetti, linguine, or your choice))
• Fresh basil leaves (2 cups, packed)
• Pine nuts (1/3 cup, toasted)
• Garlic cloves (2, minced)
• Parmesan cheese (1/2 cup, grated (plus extra for garnish))
• Olive oil (1/2 cup (plus 1 tablespoon for cooking))
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon, freshly ground)

Instructions

1. In a food processor, combine the fresh basil leaves, toasted pine nuts, minced garlic, grated Parmesan cheese, salt, and black pepper. Pulse until the ingredients are well combined and a coarse paste forms.
2. While the food processor is running, slowly drizzle in the olive oil until a smooth and creamy pesto sauce is formed. Taste and adjust seasoning if necessary.
3. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta and set aside, reserving about 1/2 cup of the pasta cooking water.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the drained pasta and toss to coat evenly with the oil.
5. Pour the prepared pesto sauce over the pasta, tossing to ensure the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
6. Cook for an additional 2-3 minutes, or until the pasta is heated through and well mixed with the sauce.
7. Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of black pepper.