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1
In a small frying pan, toast pine nuts over low heat, turning often, and cooking just until nuts are lightly browned.
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2
Remove from pan and set aside.
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3
If using fresh peas, shell enough to make one cup.
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4
Bring a small pot of water to a boil and add peas.
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5
Cook for about 2 minutes or until peas have brightened.
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6
Rinse peas under cold water in a colander and set 1/3 of the peas aside.
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7
In the bowl of a food processor, combine remaining 2/3 cup of peas, garlic, pine nuts, Parmesan, and salt and pulse until thoroughly combined.
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8
With the food processor on, drizzle olive oil into the mixture though the pour spout in the lid until nicely combined.
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9
Remove pesto from food processor and set aside.
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10
Bring a large pot of water to a boil.
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11
Add linguine and cook according to package instructions for al dente.
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12
Drain pasta, reserving about 1/2 cup of pasta water.
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13
Return pasta to the pot and add pesto, the 1/3 cup of remaining peas, and 1/4 cup of the pasta water.
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14
Toss together until pesto adheres to the linguine, adding more pasta water if needed.
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15
Serve immediately, sprinkling with black pepper and additional Parmesan cheese to taste.
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16
Adapted from Smitten Kitchen.
