Categories: Pasta Main Dish

Ingredients

• 2 cups frozen peas (from a 10-ounce bag)
• 1 cup packed fresh parsley leaves
• 1/2 cup walnuts, toasted
• 2/3 cup grated Parmesan, plus more for serving
• 3 garlic cloves, smashed and peeled
• 1/3 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 12 ounces linguine

Directions

1. Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.

2. In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more parmesan.

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