Ingredients
1 lb. ziti or penne pasta
2 cups peas, divided (if frozen, thaw them first)
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh mint
1 tbsp. chopped fresh chives
2 tbsp. extra-virgin olive oil
1 tsp. lemon juice
salt, to taste
pepper, to taste

Directions
Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to the directions on the package. Drain the pasta reserving 1/2 cup of the cooking water then return the pasta to the saucepan.

Using a food processor, combine 1-1/2 cups peas, cheese, mint, chives, olive oil and lemon juice to make the pesto. Process until smooth, about 30 seconds. Season with salt and pepper to taste.

Add the pesto and the remaining peas to the cooked pasta and toss to coat. The heat of the pasta will melt the cheese and make the pesto smoother. Add some reserved cooking water if you prefer a thinner pesto. Serve hot or at room temperature. Serves 4.