Cook the pasta in a large pot of salted water until al dente, according to package instructions.
Meanwhile, add peas, basil, mint, garlic, lemon, and olive oil into a small blender. Pulse until just combined. Add cheese and pulse a few seconds more. Season with salt and pepper.
Once pasta is cooked, drain reserving 1/2 cup cooking water. Return pasta to pot and stir in the pesto,adding a small amount of the reserved water as needed. Stir in the sundried tomatoes.
Top with additional IL Villaggio Pecorino Romano, as desired. Serve warm and enjoy!
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