Pasta Salad with Peas and Pesto Recipe

Ingredients

• For the Pesto:
• 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
• For the Salad:
• 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
• 8 ounces (about 1 1/2 cups) frozen green peas, thawed

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