Bright basil pesto is the real star here, blitzed with garlic and pine nuts until it turns glossy and vivid green, then loosened with a splash of starchy pasta water so it clings to every twist of penne or fusilli. Toss it through hot, freshly cooked pasta and you get that irresistible glossy coating in every bite, no dry or clumpy sauce in sight. Finish with a shower of fresh basil leaves for a fragrant, restaurant-worthy plate that still comes together in one pot and a food processor. The technique here — pulsing the pesto to a coarse paste, then streaming in olive oil until it turns silky — is what gives this dish its signature richness and color. It's a simple, satisfying pasta night that fits neatly into a vegan spread, ready to serve as soon as the noodles are tossed and glistening.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
While the water heats, make the pesto: combine the basil, pine nuts, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor or blender. Pulse until the mixture is coarsely ground, about 10 short pulses. With the machine running, stream in the 1/2 cup extra-virgin olive oil until the pesto is smooth and bright green. Set aside.
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