Fresh Pea Pesto Linguine

In a small frying pan, toast pine nuts over low heat, turning often, and cooking just until nuts are lightly browned. Remove from pan and set aside.

If using fresh peas, shell enough to make one cup. Bring a small pot of water to a boil and add peas. Cook for about 2 minutes or until peas have brightened. Rinse peas under cold water in a colander and set 1/3 of the peas aside.

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. With the food processor on, drizzle olive oil into the mixture though the pour spout in the lid until nicely combined. Remove pesto from food processor and set aside.

Bring a large pot of water to a boil. Add linguine and cook according to package instructions for al dente. Drain pasta, reserving about 1/2 cup of pasta water. Return pasta to the pot and add pesto, the 1/3 cup of remaining peas, and 1/4 cup of the pasta water. Toss together until pesto adheres to the linguine, adding more pasta water if needed.

Serve immediately, sprinkling with black pepper and additional Parmesan cheese to taste.

Adapted from Smitten Kitchen.