Lemony Pesto Pasta with Peas

From The Lemon Bowl, this recipe scales well and comes together incredibly quickly. As written it's for ½ lb of pasta; I've doubled it for consistency with the recipes from The Classic Pasta Cookbook, but as cooked we actually scaled it up by a factor of 3, ensuring that it would feed all of us and leave us with copious leftovers.

Symbol suspects that it would be even better with bacon (or pancetta?) crumbled into it.

Ingredients

• 500g small pasta (we used mostly orecchiette with some shells mixed in)
• 500mL frozen green peas
• 150mL prepared pesto
• 150mL fresh basil, thinly sliced
• 60mL freshly grated parmesan
• 10mL lemon zest
• 5mL chili flakes

Procedure

1. Bring the water to a boil and cook the pasta in it.
2. When the pasta is ~2 minutes away from al dente, add the peas.
3. Drain the pasta and transfer it to a bowl (or back to the pot). Toss with all remaining ingredients (piecemeal or after combining them first, whichever is more convenient).

I did say it came together really fast. :)