Active Time

　　10 minutes

　　Total Time

　　20 minutes

　　One of the things we love about pesto is its versatility: Peas can take on basil's traditional role without missing a beat.

　　

Ingredients

Makes 4 to 6 servings

　　1 (10-ounce) package frozen peas

　　2 large garlic cloves

　　1/2 cup pine nuts (2 ounce)

　　1/2 cup grated Parmigiano-Reggiano plus additional for serving

　　1/3 cup olive oil

　　1 pound penne

　　

Step 1

Cook peas on the stove or in a microwave according to package directions, then drain well.

　　

Step 2

With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.

　　

Step 3

Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

　　

Step 4

Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.