1 bag (12 oz) frozen sweet peas
3/4 cup basil pesto
2 tablespoons extra-virgin olive oil
Cook and drain pasta as directed on box. Meanwhile, cook peas as directed on bag. Reserve 3/4 cup of the cooked peas. Place remaining peas in food processor along with pesto and olive oil. Cover; process 2 to 3 minutes, scraping down sides as necessary, until mixture is smooth. Add mixture to pasta; toss to coat evenly. Stir in reserved peas. Season to taste with salt and pepper. Serve warm or chilled.