3 cloves garlic, pressed
36 basil leaves
1 c. Romano cheese, grated
1/2 c. quality olive oil
1/2 c. pine nuts
Salt & pepper to taste
1 lb. frozen peas
2 lb. corkscrew pasta

Place pressed garlic and basil leaves in a food processor; whirl until finely chopped. Add Romano cheese, whirl until incorporated. Add pine nuts, whirl until finely chopped. Add salt and pepper, whirl until incorporated. Add oil gradually until incorporated, let stand.

Blanch peas in boiling water for 1 minute; drain.

Cook pasta until done, drain and rinse in cold water reserving 3 tablespoons of cooking water. Add pasta water to food processor, whirl for 15 seconds. Toss pesto, peas and pasta until incorporated and refrigerate.