Bright, herby, and impossibly simple, this pesto pasta comes together in the time it takes to boil the noodles. Fresh basil gets whirred into a vivid green sauce with toasty pine nuts, a squeeze of lemon juice, and garlic-infused olive oil, then loosened with a splash of starchy pasta water until it clings to every strand. The result is a glossy, fragrant sauce that coats each piece of pasta without ever feeling heavy. A little reserved cooking water is the real trick here — it turns the pesto silky and helps it grab onto the noodles instead of pooling at the bottom of the bowl. Finish with extra fresh basil for a pop of color and aroma right before serving. It's a fast, satisfying weeknight dinner that fits neatly into a dairy free routine without skipping on flavor.
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Bring a large pot of well-salted water to a boil. Add the gluten free pasta and cook according to the package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
While the pasta cooks, combine the basil, pine nuts, Parmesan, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and uniform.
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