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.