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Pea and parsley pesto with pasta
2 cups frozen peas (one 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted (see sidebar)
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 pasta
Cook 1 cup peas according to package instructions.
Combine cooked peas, parsley, walnuts, Parmesan, garlic and 1 tablespoon water in a food processor.
Pulse until a paste forms. With the machine running, slowly add oil, processing until blended.
Season with salt and pepper.
Cook pasta in a large pot of boiling salted water, according to package instructions, adding 1 cup of peas about 30 seconds before the end of cooking.
Reserve 1 cup pasta water; drain the pasta and peas.
Return the pasta and peas to the pot and toss with 3/4 cup pesto (reserve the remainder for another use), adding enough pasta water to create a sauce that coats the pasta.
Serve pasta with more Parmesan.
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