Parsley Pesto Pasta with Peas

Ingredients

• 1 bunch flat leaf Italian Parsley
• 1 fresh lemon
• 1/2 cup grated or shredded Parmesan
• 2 cloves garlic
• salt and pepper
• 1/4 cup olive oil
• 1 lb. pasta*
• 1 cup frozen peas

Directions

1. Wash the parsley thoroughly so any grit is gone, then blot it dry with a clean towel that will not leave lint behind. Trim away the very ends of the stems, and put everything else, both stems and leaves, into a food processor.
2. Zest the lemon, then squeeze out the juice. Spoon half of the zest into the processor with about 2 Tbsp of the juice, the Parmesan, the peeled garlic cloves, and freshly cracked pepper, about 15 twists from a pepper mill.
3. Pulse until the mixture is finely chopped and evenly blended. With the processor running, pour the olive oil through the feed tube in a narrow, steady stream so it works into the pesto. After the oil is mixed in, season with salt to taste. About 1/4 tsp salt was used here.
4. Set a pot of water over high heat and bring it to a boil for the pasta. Add the pasta to the boiling water and cook until it reaches al dente. Right at the end of the pasta’s cooking time, stir in the frozen peas. Leave the peas in the hot water with the pasta for about a minute, then pour the pasta and peas into a colander to drain.
5. Cool the pasta only until it is not throwing off heavy steam anymore. Move the drained pasta into a bowl, add the parsley pesto, and toss until everything is coated. Serve warm, with a small pinch of the remaining lemon zest scattered over each portion.