Frozen Pea Pesto

Fill a medium saucepan with water and bring to a boil over high heat. Once it boils, add the frozen peas and bring to the boil again. Cook for 1 minute, then drain and rinse the peas with cold water. If you want to save the water for cooking the pasta later, remove the peas with a spider or colander before rinsing them in cold water.

If using raw nuts, preheat the oven to 350°F and spread the nuts out on a small baking sheet. Place in the oven and bake 5 to 8 minutes until fragrant and golden brown.

In the bowl of a food processor, add peas, nuts, cheese, garlic and salt. Pulse until the mixture begins to homogenize, then pour in the olive oil and process until well combined and reasonably smooth, 1 to 2 minutes. Transfer to an airtight container and refrigerate until ready to use.

Crisp the pancetta (if using) by placing in a skillet over medium-low heat, stirring occasionally, until brown and crispy – 10 to 15 minutes.

Cook pasta according to package directions, reserving 1 cup of cooking liquid before draining. Toss hot pasta with butter and ¾ cup to 1 cup pesto, adding a little pasta water if needed for a silky smooth sauce. Divide into bowls and top with additional cheese and about a tablespoon of crunchy pancetta.

Store leftover pesto in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.