Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed.
Transfer to a bowl and stir in parmigiano reggiano.
When the water comes to a boil add pasta and stir with a wooden spoon.
Add frozen peas when the pasta is a few minutes from being al dente. Read the cooking instructions on the back of the pasta because different kinds vary. Do you not overcook! The pasta is going to cook a little bit more when we toss it with pesto so it's better to have it slightly undercooked, if anything. Reserve a cup of pasta water. You can use this to thin out your sauce if need be.
Drain the pasta & peas, rinse with cold water.
Return the pot to stove over medium low heat. Add 1 tbsp of pesto and 1 tbsp of pasta water and let the bottom of the pot heat up.
Add pasta and mix with hot pesto slowly strip in the remaining pesto, thinning out the sauce with pasta water 1 tbsp at a time
Top with basil and a sprinkle of parmigiano reggiano
Enjoy!
Notes
*Reserve a cup of pasta water. You can use this to thin out your sauce. *You will need a total of 1 cup prepared pesto for this recipe. *Be careful not to overcook the pasta!!! It should be slighty undercooked when you rinse the pasta. Remember that we will continue the cooking process over medium/low heat when we toss the pasta with pesto. *Please read my 'Classic Pesto' post for tips and tricks on getting a perfect pesto and how to freeze it.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/simple-pesto-pasta-with-peas/