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Pasta with Peas and Pesto
Ingredients
  • 4 cloves garlic, pressed or finely chopped
  • ⅓ cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese, plus more for garnish
  • ⅓ cup extra-virgin olive oil
  • 2 lemons, 1 juiced and 1 thinly sliced into rounds
  • ¼ teaspoon red pepper flakes, optional
  • Salt and pepper, to taste
  • 10 to 16 ounces (2 to 3 cups) frozen peas, completely thawed*
  • 16 ounces short-cut pasta**
  • ⅓ cup to ½ cup pesto, homemade or jarred
  • Fresh basil leaves, for garnish
Note: Ingredients may have been altered from the original.
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