Lingkan Reang
Toast pine nuts in a dry pan for 2-3 minutes until fragrant.
Blend basil, pine nuts, garlic, parmesan, and lemon zest in a food processor.
Add salt, pepper, lemon juice, and olive oil, blend until smooth to make pesto.
Cook pasta in salted boiling water, then strain and reserve some cooking liquid.
Toss the cooked pasta in a saute pan with pesto and some pasta cooking liquid.
Cook for 2-3 minutes until emulsified, then serve hot.