Cooked spinach pasta: cook as directed on package
Pesto sauce:
In a food processor mix 2 cups fresh basil leaves or other greens such as spinach or kale, 1 clove garlic, 1/4 cup toasted pine nuts or pumpkin seeds - optional, 1/3 cup olive oil, 1/2 cup grated parmesan cheese, 1/2 teaspoon salt. Process until smooth.
Sweet peas: 1 tbsp olive oil
5-6 chopped scallions
1 bag frozen peas 1 teaspoon honey 2 tbsp butter
1/2 teaspoon salt
Sautee scallions in a preheated skillet or small pot with the olive oil. About 10 minutes. Add the honey and stir. Add the peas, butter and salt and stir until the butter melts. Add about 1⁄4 water and cook over low heat for 5 minutes. Do not overcook, the peas should stay bright green and fresh looking.
To assemble: Toss the pasta together with the pesto and the peas. Can be served hot, at room temperature or cold.