Green Pea Pasta

To the bowl of a food processor fitted with an S-blade, add the pine nuts, garlic and lemon juice. Pulse into small pieces.
1/4 cup (35 grams) pine nuts, 2 cloves (10 grams) garlic, 2 tablespoons lemon juice
Then add the basil and cheese. Pulse until the basil's chopped up a bit.
2 cups (44 grams) basil leaves, 1/2 cup (38 grams) Parmesan
On low, slowly add olive oil and pulse until pesto is smooth and lump-free.
1/3 cup (80 ml) extra virgin olive oil
Pulse until the pesto is smooth and free of any lumps. Taste and add more salt, if desired.
1/4 teaspoon salt
Set aside until ready to use.

Bring water to a boil, add salt and bring it back to a boil.
Cook the pasta according to package directions, subtracting 1 minute (you want to boil it for 1 minute less than you would for al dente).
1 box (16 ounces) rotini pasta
Once the pasta is done, add the peas to the pot of pasta and cook for another minute, or just until the pasta is al dente.
2 cups (290 grams) frozen peas
Remove 1/2 cup of pasta water. Then drain the pasta and peas.
Add the pesto and 1/4 cup of the pasta water to a large bowl. Whisk to combine.
Pesto
Add pasta and peas to the bowl of pesto and toss to combine. If you think it's too dry, add another tablespoon or two of the pasta water.
Taste and add more salt if needed.
Garnish with toasted pine nuts, if desired, and enjoy.
1/4 cup (35 grams) pine nuts
It tastes great warm, room temperature or even cold.
Refrigerate in an airtight container for up to three days. If you want to make it advance