Ingredients
1
box (1 lb) medium pasta shells
1
bag (12 oz) frozen sweet peas
3/4
cup basil pesto
2
tablespoons extra-virgin olive oil
Preparation
Cook and drain pasta as directed on box.
Meanwhile, cook peas as directed on bag. Reserve 3/4 cup of the cooked peas.
Place remaining peas in food processor along with pesto and olive oil.
Cover; process 2 to 3 minutes, scraping down sides as necessary, until mixture is smooth.
Add mixture to pasta; toss to coat evenly. Stir in reserved peas. Season to taste with salt and pepper. Serve warm or chilled.
