Penne alla Pesto

Toast the pine nuts in a dry skillet over medium heat, shaking occasionally until fragrant and lightly golden, about 3-4 minutes. Transfer to a plate and set aside.

Bring a large pot of salted water to a boil, then add the penne and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta and keep it warm.

Place the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.

With the food processor running, slowly pour in the 2 tbsp of olive oil until the mixture reaches a chunky paste consistency, scraping down the sides as needed.

Transfer the pesto to a large bowl and fold in the grated Parmesan cheese until combined.

Add the hot cooked penne to the pesto and toss gently to coat, adding reserved pasta water a little at a time until the sauce reaches a silky consistency.

Divide the penne alla pesto among four serving bowls and serve immediately.