Pasta Salad with Peas and Pesto

Name: Pasta Salad with Peas and Pesto
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

Pasta Salad with Peas and Pesto was pinched from <a href="http://www.seriouseats.com/recipes/2012/04/spring-pasta-salad-with-peas-and-pesto-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photograph: Jenniger Segal] Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up. About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."

INGREDIENTS

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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

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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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