- 1 box Banza Penne
- ½ cup Extra Virgin olive oil
- 3 bunches of basil leaves (about 6 cups loosely packed), washed and pat dry
- ½ cup cooked peas, fresh or frozen (then thawed)
- ½ cup pine nuts
- ½ cup grated Parmesan Reggiano
- 2 garlic cloves, minced or crushed
- ½ tsp sea salt
- As per pasta packaging instructions, bring a large pot of water to boil over high heat. Add Banza penne in and reduce heat a bit until it reaches a low boil. Cook for 4-6 minutes, then drain and rinse shells immediately with lukewarm water. Drain completely and pour pasta back into large pot.
- Meanwhile, place the pine nuts, parmesan, garlic, and salt in the food processor and gently pulse a few times. Add in half the basil leaves, and blend until combined.
- Add in the remaining half of the basil leaves then the peas, and blend continuously, pausing to scrape down the sides of the bowl as needed. Keep blending until well-combined.
- With the processor running, gently pour in EVOO through the hole in the bowl's cover (if your processor doesn't have one, just open and pour in EVOO in small parts, blend, and repeat). Keep blending until pesto is uniform.
- Pour pea pesto sauce over the pasta in the pot, and stir to thoroughly coat penne. Plate, and serve!