Pasta with Peas and Pesto

• 4 clove garlic, pressed or finely chopped
• ⅓ cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese, plus more for garnish
• ⅓ cup extra-virgin olive oil
• 2 lemons, 1 juiced and 1 thinly sliced into rounds
• ¼ tsp red pepper flakes, optional
• Salt and pepper, to taste
• 16 oz (2 to 3 cups) frozen peas, completely thawed*
• 16 oz short-cut pasta**
• ⅓ cup to ½ cup pesto, homemade or jarred
• Fresh basil leaves, for garnish

Instructions

1. In a medium bowl, whisk together the garlic, cheese, oil, lemon juice, red pepper flakes (if using), a couple pinches of salt, and plenty of black pepper. 
2. Add the thawed peas and stir to combine. Taste and adjust the salt and pepper as needed. Use the back of a fork to roughly mash just half of the peas, and leave the other half whole. 
3. Meanwhile, bring a large pot of salted water to boil and cook the pasta according to the package instructions. Drain and toss the pasta with the smashed peas and a few large spoonfuls of pesto. Taste, and add more salt and pepper if necessary. 
4. Top with the basil, lemon slices, and a light grating of cheese before serving.