Mint and peas are a natural pairing in this creamy pasta dish.
It works well as a vegetarian main dish or can be divided into smaller portions as a side dish.
If you have pine nuts on hand, sprinkle them over the top for a little crunch.

Photo:Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Parmesan cheese grated fresh with a microplane grater will give you the best results.
Add pasta; cook according to package directions, until al dente.
Reserve 3/4 cup cooking water.

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Drain the pasta; rinse under cold water.
Transfer to a large bowl.
Add 1/2 cup Parmesan and 1 teaspoon lemon zest to a small bowl.

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
With clean hands, rub the Parmesan and zest together until fragrant, about 30 seconds.
Process until mostly smooth, 20 to 30 seconds.
Add the pesto and the reserved 3/4 cup cooking water to the pasta; toss until coated and creamy.

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Divide among 6 bowls; top with the lemon-Parmesan mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster