Spring Pesto Pasta with Peas

Add Garlic (1 clove) , Fresh Mint (1 handful) , Fresh Dill (1 handful) , Almonds (1 handful) , Extra-Virgin Olive Oil (1/2 cup) and Lemons (to taste) to a food processor. Process until smooth, scraping down sides halfway through.

Add Salt (to taste) and Ground Black Pepper (to taste) , and mix to combine. Cook the Pasta (8 oz) according to package instructions, adding Frozen Green Peas (2 handfuls) right before it is done cooking. Reserve 1/4 cup of pasta water.

Drain peas and pasta, then immediately pour into a bowl. Add reserved pasta water and pesto, then mix well. Grate the Pecorino Romano Cheese (to taste) over top, drizzle with more extra Extra-Virgin Olive Oil (to taste) . Serve, and enjoy!