Pasta with Peas and Homemade Pesto

For the pesto, rinse the basil, pluck the leaves from the stalks and pat dry. Peel and coarsely chop the garlic.

Toast the pine nuts in a dry skillet until golden brown over medium heat. Remove and let cool. Place a tablespoon of pine nuts aside.

Crush the remaining pine nuts with the basil and the garlic in a mortar. Mix in the oil until it forms a thick pesto. Mix in the Parmesan and the remaining pine nuts and season with salt and pepper.