Gluten-Free Penne With Spring Pea Pesto

Bring a large pot of salted water to a boil. Add the *Gluten-free penne pasta and cook for one minute less than the package instructions. Strain pasta, reserving 1 cup pasta water in a mug or liquid measuring cup.  

Meanwhile, in a food processor, combine 1 cup defrosted peas, garlic, pistachios, fresh basil, mint leaves, salt and pepper. Pulse until roughly chopped. With the food processor running, stream in *extra-virgin olive oil, just until combined. Add the Parmigiano-Reggiano and pulse to combine. Season to taste with salt and pepper.  

Heat 2-3 Tbsp olive oil a large, high-sided pan over medium-high. Add scallions and remaining peas, season with salt and pepper and cook for 2-3 minutes, until bright green. Add cooked pasta and desired amount of pesto and about ½ cup pasta water. Remove from heat and stir to combine. Add more pasta water if needed.  

To serve, top with freshly grated Parmigiano-Reggiano, pistachios, lemon zest, a few torn mint leaves and a dollop of ricotta, if desired. Finish with a drizzle of *extra-virgin olive oil.