Linguine with Pesto, Peas and Potatoes

A symphony in green: pasta, pesto, peas, potatoes and parmesan. Delicious with another "p": prawns. Easy snack to keep you company while surfing the internet.

PASTA WITH PESTO
1 lb. linguine or fettuccine
1/2 pk. frozen green peas (about 8 oz)
1/2 lb. new potatoes (preferably White Rose or Yukon Gold), diced into 1/4-inch pieces
1-1/2 cups Pesto Sauce (see recipe below)
freshly grated Parmigiano Reggiano cheese

Bring a large pot of water to a rolling boil. Add the pasta. Okay the instructions say to add the potatoes and green beans when there are 5 minutes remaining before the pasta is done according to the package instructions. My potatoes (Yukon Golds) needed 10 minutes and I used frozen peas, so I just tossed them in at the last 30 seconds or so. When the pasta is done, reserve a small amount of the cooking liquid, then drain the pasta and vegetables. Place the pasta and vegetables in a large bowl and toss with the pesto sauce. Add enough reserved cooking liquid to allow the pesto to coat the pasta and vegetables. Place in serving bowls and top with additional Parmigiano Reggiano cheese. Serves 6 as an appetizer or 4 as a main course.

PESTO SAUCE
4 cups basil leaves, well packed
2 cloves garlic, lightly crushed and peeled
1 cup pine nuts or walnuts (or a combination of the two)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1-1/2 cups extra-virgin olive oil
salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups.