1 16 pkg. penne pasta, cooked according to pkg. directions. Save one ladleful of pasta water for sauce.
Combine in a processor and mix until a thick sauce forms:
20 basil leaves
zest of one lemon
1/4 cup toasted pine nuts
1/3 cup olive oil
1/2 cup shredded Parmesan cheese
3 cloves of garlic crushed, or minced
pepper
When pasta is almost done, add ladle of pasta water to pesto sauce and mix in processor again. Toss pesto with warm pasta and sprinkle with more Parmesan cheese.
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