pasta with pea pesto

When summer arrives I am looking for recipes that are simple, fast and highlight delicious local food.  This recipe comes together quickly and doesn't require turning on your oven!    I also got my 6 year old to help prepare the fresh peas.  This is a perfect summer recipe.

Pasta with Pea Pesto - adapted from Smitten Kitchen
1 1/2 cups (from approximately 1 1/2 pounds peas in pods) fresh peas or a 10oz package frozen peas,  defrosted
1 small garlic clove, minced
2 tablespoons pine nuts, toasted and cooled
1/2 cup finely grated parmesan cheese
1/4 teaspoon kosher salt, plus more for pasta water
1/3 cup olive oil
12 ounces dried pasta (eg. linguine or fettucine)
Garnish - thinly slivered basil (optional)

Bring a small saucepan of lightly salted water to boil.  Add the peas and cook for 2 minutes.  Drain the peas then add them to an ice bath.  Drain.  Set aside 1/2 cup of peas.
Add the remaining peas to a food processor with the garlic, pine nuts, 1/3 cup parmesan and salt.  Process until smooth, about 2 to 3 minutes.  Scrap down the bowl half way through processing.  With the machine running, drizzle in the olive oil.
Meanwhile, prepare a large pot of salted water for the pasta.  Cook your pasta until al dente.  Reserve 1 cup pasta cooking water then drain linguine and return it to the pot.  Over moderate heat, toss the pesto with the drained pasta.  Add in the reserved peas and as much of the reserved pasta water to distribute the pesto.  Cook for one minute to help the pesto adhere to the pasta.  Add salt and pepper to taste.  Serve immediately with basil and remaining parmesan on top.