Fill a medium sauce pot 3/4’s full with water. Bring to a boil and season liberally with salt.
While the water comes up to a boil make the pesto. In a small food processor combine the basil leaves, walnuts, lemon zest, EVOO and a sprinkle of salt and pepper. Blend until a chunky paste forms.
Pour into a bowl and stir in the parmesan.
Cook the pasta per package directions until al dente. Reserve 1/2 cup of the cooking liquid.
Drain the pasta and place back into the pot. Pour the pesto over and toss, adding a few tablespoons of cooking liquid if it looks too dry. Taste for seasoning.
To serve equally portion the pasta into two shallow bowls, top with a sprinkling of parmesan cheese and a few small basil leaves.
Recipe Courtesy of Megan Mitchell