After defrosting, remove a small handful of peas from a 12
oz. bag and set aside for later. Add the remainder of the peas to the food
processor along with a garlic clove and a quarter teaspoon of kosher salt.
With the machine running, slowly add extra virgin olive oil
until the mixture is smooth and runny enough to coat your pasta, about a third
of a cup. You could also use a little water if you wanted to cut back on the
oil.
Salt and pepper to taste then toss with a pound of cooked pasta
and a half a cup of grated pecorino. Serve immediately with the reserved peas
and bit of pecorino over the top.
