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1
If youre completely maniacal about your peas getting overcooked (I am!
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2
), prepare an ice bath, a large bowl filled with ice water.
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3
Bring a small saucepan of lightly salted water to a boil.
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4
Add peas and cook for 2 minutes (this leaves them with a bit of structure).
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5
Drain peas then add them to the ice bath (if using) and drain again.
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6
If you havent used an ice bath, let your peas cool to lukewarm before making the pesto.
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7
Set aside 1/2 cup of your cooked peas.
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8
Whirl the remaining cup of peas in the work bowl of a food processor with garlic, pine nuts, 1/3 cup parmesan and salt until smooth, about 2 to 3 minutes, scraping down the bowl as necessary.
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9
With the machine running, drizzle in olive oil.
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10
You can stop right here, toast some baguette slices and make some fine, fine crostini.
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11
Or, you can continue....
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12
Cook your linguine until al dente.
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13
Reserve about two cups pasta cooking water (yes, this is a lot, the pea pesto will be surprisingly thick) then drain linguine and return it to pot.
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14
Over moderate heat, toss pasta with pesto, reserved peas and as much reserved pasta water as needed to smooth and distribute pesto; let cook for one minute so that the pesto adheres.
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15
Adjust salt to taste, add freshly ground black pepper if desired.
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16
Serve immediately, garnished with fresh herbs, if using, and remaining parmesan for passing.
