Prep Time: 15 minutes • Cook Time: 10 minutes
Ingredients (Serves 4)
- 2 cups peas, thawed if frozen
- 12 fresh basil leaves
- 6 fresh mint leaves
- 2 garlic cloves
- 2 Tbsp lemon juice
- 1/3 cup extra virgin olive oil
- Salt and pepper
- 1/4 grated IL Villaggio Pecorino Romano DOP, plus more for serving
- 1/4 cup sundried tomatoes
- 8 oz gemelli pasta, or pasta of choice
Instructions
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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