Lemon Basil Pesto Pasta

• 1 pound Small Pasta
• 1- 1/2 cup Frozen Petite Peas
• 1 cup Fresh Basil
• 1 bunch Parsley, Roughly Chopped
• 2 Tablespoons To 3 Tablespoons Capers, Drained
• 1 clove Garlic, Smashed And Peeled
• 1 teaspoon Brown Mustard
• 2 whole Anchovy Fillets
• 1 whole Lemon, Zest And Juice, Divided, Plus 1/2 Lemon To Serve
• 1/2 cups Olive Oil
• 1/2 teaspoons (scant) Kosher Salt (more Or Less To Taste, So Check Your Pesto Pasta Before Adding!)
• 1/4 teaspoons Fresh Cracked Black Pepper, More Or Less To Taste

1. Prepare the pasta according to the directions on the package.
2. In the last 3 minutes of cooking, add the frozen peas, then drain.
3. In the meantime, prepare your pesto.
4. Wash the herbs and roughly chop the parsley.
5. Zest the entire lemon and drain the capers.
6. In a mini processor; add in the herbs, garlic, capers, half of the zest, mustard and anchovy fillets.
7. Return the lid, turn it on and slowly add the oil.
8. Add the drained pasta and peas to a large bowl.
9. Add the pesto, the remaining lemon zest, then squeeze a half of the lemon over top and toss.
10. Check for salt and pepper and season according to your taste and serve!

pasta, fresh basil, parsley, capers, clove garlic, brown mustard, anchovy fillets, lemon, olive oil, kosher salt, fresh cracked black pepper

Taken from tastykitchen.com/recipes/main-courses/lemon-basil-pesto-pasta/ (may not work)