Easy Pesto Pasta Recipe in 15 Minutes for 4 Servings

Instructions:

1. Bring 4 quarts of water to a rolling boil in a large pot. Wait for big bubbles before adding the salt.
2. Add 2 tablespoons of sea salt. The water should taste like the ocean to season the pasta properly.
3. Add the pasta and cook for 1-2 minutes less than the package directions. Test a piece early; it should have a slight firm bite in the center (al dente).
4. While the pasta boils, reserve 1 cup of the starchy pasta water using a heat safe measuring cup. Do not forget this step, as this water is your sauce's secret weapon.
5. Drain the remaining water and keep the pasta in the colander for just a moment.
6. In a food processor, pulse the basil, toasted pine nuts, garlic, and lemon juice until coarsely chopped. Stop before it becomes a paste to keep some texture.
7. With the motor running, slowly drizzle in the olive oil. Watch for a thick, uniform consistency to form.
8. Transfer the pesto to a small bowl and stir the grated Parmigiano Reggiano in by hand. Hand stirring prevents the cheese from getting gummy in the processor.
9. Return the drained pasta to the warm pot (off the heat!). The residual heat from the pot is all you need.
10. Add the pesto and half of the reserved pasta water. Toss vigorously with tongs until the sauce emulsifies and creates a glossy coating on every noodle. If the sauce feels too thick or looks dry, add the remaining pasta water a tablespoon at a time. You'll see the magic happen as the cloudy water and the oily pesto suddenly snap together into a creamy, cohesive sauce. If you're looking for another quick pasta fix, check out this [Bruschetta Chicken Pasta](https://gistrecipe.com/recipes/bruschetta-chicken-pasta-quick/) which also uses the one pot method for easy cleanup.