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    • 4 Celery ribs from the heart, small


    • 10 oz 1 box frozen peas, frozen
    • 20 Basil leaves (about 1 cup), fresh
    • 1/2 cup Flat leaf parsley
    • 1 clove Garlic
    • 1 Lemon, Juice of
    • 1/2 Red bell pepper
    • 4 Scallions
    • 6 sprigs Tarragon, fresh

    Pasta & Grains

    • 1 lb Tri-color short curly pasta or campanelle

    Baking & Spices

    • 1 Pepper, Freshly ground
    • 1 Salt

    Oils & Vinegars

    • 1/3 cup Olive oil, extra virgin

    Nuts & Seeds

    • 1/4 cup Pine nuts


    • 1/2 cup Parmigiano reggiano cheese

    Pasta Salad with Herb Pesto and Peas

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