Pasta Pesto + Peas
- ⅓ Lbs fusilli pasta
- 3 Tbls 3 herb + walnut Pesto chefrichkukle.com/3-herb-walnut-pesto/
- 2 Tbls unsalted butter
- 1 cup frozen peas defrosted
- s + p
- ¼ cup grated parmigiana reggiano
- Cook Pasta very al dente. Drain reserving 1 + 1/4 cups of the cooking water. Return pasta to pot along with the water, pesto ,butter and peas. Return to a boil + stir till sauce thickens season with Salt and pepper . Top off with cheese.