Pasta with Pesto and Spring Peas | Cook Smarts

Ingredients

• 1/2 cup Pine nuts
• 4 cups Basil, loosely packed
• 2 cloves Garlic, peeled
• 2 Tbsp Cheese, parmesan (plus more for serving if desired)
• 1/2 tsp Salt
• 1/2 cup Oil, olive
• 1 Lemons, juice of
• 3/4 lb Pasta, shells (try a fresh pasta for a fun change)
• 1 cup Peas, frozen
• 1 small bulb Fennel, thinly sliced
• 1/2 pint Strawberries, sliced
• 1 1/2 Tbsp Vinegar, balsamic
• 1 tsp Mustard, Dijon
• 3 Tbsp Oil, olive
• 6 oz Arugula
• 1/4 cup Pecans