This bright, herby pasta comes together in the time it takes water to boil, which makes it an easy weeknight staple. Fresh basil, toasted pine nuts, and a good drizzle of garlic-infused olive oil blend into a vivid, fragrant pesto that clings to every strand once a splash of starchy pasta water loosens it up. A hit of lemon juice keeps the sauce lively rather than heavy, and the pine nuts add just enough richness and texture to make each bite satisfying. Piled into bowls and finished with a few torn basil leaves, it looks like something from a trattoria menu but takes minutes of actual effort. Loaded with olive oil, fresh herbs, and simple plant-forward ingredients, this is a natural fit for a Mediterranean-style table, and it's the kind of dish you'll want in regular rotation.
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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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