Pea Pesto Pasta

Ingredients

• Fresh basil leaves - For garnish
• Cherry tomatoes - 1 cup, halved
• Salt and pepper - To taste
• Olive oil - 1/4 cup
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves
• Parmesan cheese - 1/2 cup, grated
• Fresh basil leaves - 1 cup
• Frozen peas - 1 1/2 cups
• Pasta - 12 ounces

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a pot of boiling water, blanch the frozen peas for 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain again.
3. In a food processor, combine the blanched peas, fresh basil leaves, Parmesan cheese, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
4. In a large pan, heat a drizzle of olive oil over medium heat. Add the cherry tomatoes and cook for 2-3 minutes, until slightly softened.
5. Add the cooked pasta to the pan with the cherry tomatoes. Pour in the pea pesto sauce and toss to coat the pasta evenly.
6. Cook for an additional 2-3 minutes, until the pasta is heated through.
7. Serve the pea pesto pasta in bowls, garnished with fresh basil leaves.
8. Enjoy!