Ingredients:

  • 10 ounces (280g) frozen peas, thawed
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup (30g) pine nuts, toasted
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons of pasta cooking water
  • 1 pound (450g) pasta
  • Fresh mint leaves (optional)
  • Drizzle of olive oil (optional)
  • Extra grated parmesan (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. Drain the pasta in a colander.
  2. While the pasta cooks, combine the thawed peas, Parmesan cheese, olive oil, garlic, pine nuts (toasted, if using), and lemon juice in a food processor or blender.
  3. Pulse until a coarse paste forms. Add salt and pepper to taste. Add 2 tablespoons of reserved pasta water and blend again, until a smoother consistency is achieved. Add more pasta water if needed to reach desired consistency.
  4. Return the drained pasta to the large pot or bowl. Add the pea pesto and toss to coat evenly. Add a little more pasta water if the pasta seems dry.
  5. Divide the pea pasta among serving bowls. Garnish with fresh mint leaves, a drizzle of olive oil, and extra grated Parmesan cheese, if desired. Serve immediately.