Combine the pine nuts, garlic, and lemon juice in the bowl of a food processor.

Pulse until the garlic and nuts are broken up into small pieces. 

Add the basil and parmesan and pulse until the basil is broken up into small pieces as well. 

With the food processor on low, slowly add the olive oil.

Continue to pulse until the pesto is smooth and lump-free. Season with salt and pepper to taste. 

Set aside until ready to use. 

Bring a large pot of salted water to a boil.

Add the pasta and cook for 1 minute less than al dente. Check the time on the box as different brands will have different cook times. 

Add the peas and cook for an additional minute, or just until al dente. 

Remove 1 cup of pasta water and drain the pasta and peas. 

Add the pesto and 1/4 cup of pasta water to a large bowl. Whisk to combine.

Add the pasta and peas to the bowl and toss to combine. If the pasta is too dry, add an additional 1/4 cup of starchy pasta water.

Season with kosher salt and black pepper to taste. 

Garnish with toasted pine nuts and enjoy. 

This pasta can be enjoyed warm, at room temperature, or chilled. 

Store any leftovers in an airtight container in the fridge for up to three days.