Pasta with Peas and Pesto

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Ingredients

4 cloves garlic, pressed or finely chopped
⅓ cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese, plus more for garnish
⅓ cup extra-virgin olive oil
2 lemons, 1 juiced and 1 thinly sliced into rounds
¼ teaspoon red pepper flakes, optional
Salt and pepper, to taste
10 to 16 ounces (2 to 3 cups) frozen peas, completely thawed*
16 ounces short-cut pasta**
⅓ cup to ½ cup pesto, homemade or jarred
Fresh basil leaves, for garnish

Pasta made with 1/3 cup pesto per serving

As published by Cookie and Kate.

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