The pesto in this recipe is a great one to make in bulk and keep on hand whenever you're looking to add a little flavor to pasta, a rice salad, or to even spread on a loaf of bread.
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Note: I thawed a box of chopped spinach and squeezed the liquid. I only used 1/2 cup of spinach and used the rest for a Greek omelette with the remaining spinach, tomatoes, and feta cheese! If you have fresh baby spinach handy then go ahead and use for the pesto!
Combine all of the ingredients in a food processor or blender and purée. Add more olive oil if needed. Taste for additional seasonings.
Cook the pasta in salted water according to the package instructions. Drain and add to a large serving bowl. Reserve 1 cup of pasta water and then drain rest. Take the chicken stock and add into hot pasta water to dissolve.
Add the pesto, peas, pine nuts, and ¼ cup of the Parmesan cheese and toss together. Add the chicken broth liquid if mixture is a little too thick.
Cover and either keep warm for serving or refrigerate pasta until cold to use later. Before serving, garnish with pine nuts and Parmesan cheese.