How to make it

  • Cook the pasta according to the instructions on the package. Meanwhile, toast the pine nuts in a fry pan on the stovetop (keep an eye on it though -- it can burn in a flash)
  • About 2-3 minutes before the pasta is done, add the frozen peas.
  • When the pasta is ready, take out a 1/3 cup of the pasta water and set aside. Drain the pasta and peas, and then place in a large bowl. Add the drained beans, and stir to combine.
  • Begin adding the pesto, a spoonful at a time. You want to flavor the pasta, but not overwhelm it with sauce. At the point that the pasta and beans and peas appear lightly covered, taste for seasoning. You may need to add more pesto, salt or pepper. Or if you'd like it a bit more saucy, add the pasta water and/or olive oil.
  • Garnish with the chiffonaded fresh basil and serve immediately!

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