Linguine with Pea Pesto

Prepare an ice bath (optional) by filling a large bowl with ice water.

Bring a small saucepan of lightly salted water to a boil.

Add peas and cook for 2 minutes, ensuring they remain slightly firm.

Drain peas and add them to the ice bath (if using) to stop cooking, then drain again. If not using an ice bath, let peas cool to lukewarm before proceeding.

Set aside 1/2 cup of the cooked peas.

In a food processor, blend the remaining cup of peas with garlic, pine nuts, 1/3 cup parmesan, and salt until smooth, about 2 to 3 minutes, scraping down the sides as needed.

With the processor running, drizzle in olive oil until combined.

Cook the linguine until al dente, reserving about two cups of pasta cooking water.

Drain linguine and return to the pot.

Over moderate heat, toss pasta with pea pesto, reserved peas, and as much pasta water as needed to smooth and coat the pasta evenly.

Cook for one minute, allowing the pesto to adhere to the pasta.

Adjust salt to taste and add freshly ground black pepper if desired.

Serve immediately, garnished with fresh herbs and remaining parmesan.