Bring a pot of salted water to a boil for the linguine.

In a skillet, melt the butter, then add the pistachio pesto. Stir well to combine, and season with salt and black pepper.

Wash the lemon thoroughly and grate the zest using a grater.

Cook the linguine until al dente, then transfer them to the skillet with the pesto. Add some of the grated lemon zest and toss to combine.

Plate the pasta and top with more grated lemon zest before serving.