Ingredients

• 1 (10-ounce) package frozen peas
• 2 large garlic cloves
• 1/2 cup pine nuts (2 ounce)
• 1/2 cup grated Parmigiano-Reggiano plus additional for serving
• 1/3 cup olive oil
• 1 pound penne

Instructions

1. Cook peas on the stove or in a microwave according to package directions, then drain well.
2. With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
3. Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
4. Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.