Pesto Pasta (Authentic Italian in 15 Minutes)

If using store-bought pesto, skip to step 4
To make homemade pesto, toast the pine nuts in a skillet over low heat for a few minutes until lightly toasted
In a food processor or blender, add the basil leaves, garlic, parmesan cheese, lemon juice, olive oil, toasted pine nuts and a good pinch of salt and pepper
Pulse so that the mixture is nicely blended, but make sure not to over blend as you still want some texture. *You can also make the pesto in a mortar and pestle - more detailed pesto recipe here
Boil the pasta in a pot of heavily salted water until al dente (according to package instructions)
Drain the cooked pasta and add to a large bowl, making sure to reserve some of the pasta cooking water
Add a good splash of the cooking water to the bowl along with the pesto sauce (start with 3 tablespoons, especially if using store-bought pesto)
Carefully toss the pasta with the pesto using tongs, try not to break the pasta up. You can add more pasta water slowly as needed to keep the pasta nice and silky, and add a 4th spoon of pesto if preferred
Taste for seasoning, if using store-bought pesto you can add a squeeze of lemon juice to brighten the flavors
Serve up your delicious silky Pesto Pasta with a sprinkle of grated parmesan cheese and enjoy!