1. In a large pot, bring about 5 liters of salted water to a boil. Cook the bow-tie pasta in it for about 10 minutes until al dente. Add the frozen peas in the last 5 minutes to cook together, then drain in a sieve. Reserve about one cup of the cooking water.
2. Wash the herbs thoroughly, pat dry, and remove thick stems. Peel the garlic and chop coarsely.
3. In a tall container, blend the herbs together with the garlic, pine nuts, Parmesan, and olive oil until smooth. Season with salt and pepper.
4. Mix the pesto well with the bow-tie pasta and peas in the pot. If desired, add some of the reserved cooking water and serve the bow-tie pasta with the green pesto. Enjoy your meal!
Nutrition per serving
kcal: 505
Protein: 17 g · Fett/Fat: 29 g · Carbs: 46 g
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