Vibrant basil, toasted pine nuts, and Parmesan pulse together into a bright, herby pesto that clings beautifully to every strand once it hits the hot pasta. That splash of reserved starchy cooking water is the trick here — it loosens the sauce into something silky and glossy instead of clumpy or dry. The garlic-infused olive oil adds real depth without any chopping or mincing required, so the whole sauce comes together in the time it takes the pasta to boil. Finished with an extra shower of Parmesan and a few fresh basil leaves, this bowl feels like something out of a trattoria despite taking barely twenty minutes start to finish. It's a satisfying, fresh weeknight dinner that fits neatly into a gluten free lineup.
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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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