In a blender or food processor combine
Green Peas (1 cup)
Fresh Parsley (1/2 cup)
Raw Walnuts (1/4 cup)
Parmesan Cheese (1/3 cup)
Garlic (1 clove)
, and 2 tablespoons of water. Pulse until paste forms.
With machine running, slowly add
Extra-Virgin Olive Oil (2 Tbsp)
, processing until blended; season with
Salt and Pepper (to taste)
In a large pot of boiling salted water, cook
Spaghetti (13.5 oz)
according to package instructions. Reserve one cup pasta water; drain pasta.
Toss pasta with pesto and reserve any remainder for another use, adding enough pasta water to create a sauce that coats pasta.
Serve pasta with more Parmesan, a drizzle of oil and a few whole peas.