Pasta Salad With Peas And Pesto Recipe

• 1 cup packed fresh basil or mint (or combination), plus more for garnish
• 1 large garlic clove, roughly chopped (about 2 teaspoons)
• 1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
• 3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
• 3 tablespoons fresh lemon juice, from 1-2 lemons
• 1/3 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
• 8 ounces (about 1 1/2 cups) frozen green peas, thawed

1. To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside.
2. In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.

fresh basil, garlic, romano, walnuts, lemon juice, extra virgin olive oil, kosher salt, gemelli pasta, green peas

Taken from www.seriouseats.com/recipes/2012/04/spring-pasta-salad-with-peas-and-pesto-recipe.html (may not work)