Pasta with Pea and Parsley Pesto

Name: Pasta with Pea and Parsley Pesto
Ingredients: 12 ounces short ridged pasta ((like farfalle or penne)); 2 cups frozen peas (, thawed and warmed, divided); 1 cup packed fresh parsley leaves; 1/2 cup walnuts (, toasted); 2/3 cup freshly grated Parmesan (, plus more for serving); 3 cloves garlic (, smashed and peeled); 1/3 cup extra-virgin olive oil; Kosher salt and ground pepper (, to taste); pinch cracked red pepper flakes

"This Pea and Parsley Pesto sauce recipe is quick and easy and wonderful over pasta for a simple lunch, side dish, or dinner! Healthy, light, and delicious!..."

INGREDIENTS

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12 ounces short ridged pasta ((like farfalle or penne))

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2 cups frozen peas (, thawed and warmed, divided)

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1 cup packed fresh parsley leaves

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1/2 cup walnuts (, toasted)

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2/3 cup freshly grated Parmesan (, plus more for serving)

•

3 cloves garlic (, smashed and peeled)

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1/3 cup extra-virgin olive oil

•

Kosher salt and ground pepper (, to taste)

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pinch cracked red pepper flakes

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