Pasta Salad with Peas and Pesto

Ingredients

• For the pesto:
• 1 cup packed fresh basil or mint, plus more for garnish
• 1 large garlic clove, roughly chopped
• 1 ounce freshly grated Pecorino Romano or Parmigiano Reggiano
• 3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
• 3 tablespoons fresh lemon juice, from 1-2 lemons
• 1/3 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• For the salad:
• 1/2 pound gemelli pasta, cooked, drained and cooled
• 8 ounces frozen green peas, thawed

Directions

1. For the pesto, add the herbs, garlic, cheese, nuts, and lemon juice to a food processor with the blade in place. Pulse until everything is chopped very fine. While the machine runs, drizzle in the olive oil slowly and evenly. Add salt and pepper to your liking, then put the pesto aside.
2. Place the pasta and peas in a large bowl. Spoon in the pesto gradually, tossing as you go, until the salad is dressed the way you like it. Taste and adjust with salt, pepper, and extra lemon juice. Finish with chopped nuts and chopped herbs, if you’d like.