400g Casarecce dried pasta
2 cups frozen peas
2 cups basil leaves, fresh
80g pine nuts, lightly toasted
100g grated parmesan cheese, good quality, plus extra
1/2 cup extra virgin olive oil, good quality, plus extra
100g almonds, toasted, finely chopped (optional)
To make the pesto, process ingredients until smooth in a high powered food processor. You may need to add more olive oil if the pesto is too thick. Season with salt if you like, however the parmesan makes the pesto quite salty. Set aside.
Cook the pasta and peas in a large saucepan of salted boiling water according to packet directions or until al dente. Drain and reserve 1 cup of the cooking water.
Return the pasta and peas to the pot, with 2/3 of the pesto and the 1/2 a cup of remaining cooking water and toss until combined for 3 minutes. You may need to add more cooking water to get the consistency you like. The pasta should be lovely and lose, and well coated.
Divide the pasta among 4 bowls, top with extra grated parmesan, a drizzle of extra virgin olive oil, some dollops of remaining pesto and a sprinkle of toasted almonds if you're using them.