Farfalle with Walnut-Tarragon Pesto, Cremini Mushrooms and Peas

Ingredients

• 1 (16-ounce) package farfalle (bow-shaped) pasta
• 16 oz cremini mushrooms, thinly sliced
• ½ c plus 2 tablespoons extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 garlic clove, peeled
• ½ c fresh Parmeggiano Reggiano cheese chunks
• + 6 more ingredients
• • 1 c raw walnuts, lightly toasted in a dry skillet
  • 2 c loosely packed parsley (some stems are fine)
  • ¼ c fresh tarragon leaves
  • 1 T fresh thyme leaves
  • 1 T lemon juice
  • ½ c frozen petite spring peas, thawed

View full recipe at Relish