• Cook peas in the microwave for 3 minutes; drain and plunge into an ice water bath to stop cooking. Set 1/2 cup of peas aside if making the pesto spaghetti.
• Put the remaining peas into a blender or food processor with the garlic, pine nuts, Parmesan and salt and blend until smooth, scraping the sides of the work bowl as necessary. Slowly drizzle in the olive oil while the machine is running.
• Store in a clean glass jar in the refrigerator; use within 2 weeks.

To Make Pea and Pine Nut Pesto Spaghetti

• Cook one pound of spaghetti until al dente. Drain and reserve about two cups pasta cooking water.
• Toss the cooked pasta with pesto and as much reserved pasta water as needed to smooth and distribute pesto and let cook for one minute. Add the reserved peas and gently toss.
• Adjust salt to taste (pasta water is salted so taste first) and add freshly ground black pepper if desired.
• Serve immediately; pass extra Parmesan and garnish with mint if desired.