Bring a large pot of salted water to a boil, then cook your pasta according to package instructions until it reaches al dente perfection.

Just 1-2 minutes before the pasta is fully cooked, toss in the thawed peas. Drain both the pasta and peas together and reserve ½ cup of that starchy pasta water!

In your food processor, combine the peas, fresh basil, arugula, Parmesan, toasted pine nuts, garlic, lemon zest, and juice. Pulse until you achieve a fine blend.

As the food processor runs, drizzle in the olive oil slowly, blending until your pesto is smooth. Adjust with salt and pepper to taste.

If using broad beans, sauté them in a splash of olive oil for 2-3 minutes until warm.

In a large bowl or back in the pot, combine the pasta and peas with the pesto, adding reserved pasta water gradually until you reach the desired creamy consistency.

Fold in any sautéed broad beans along with fresh arugula. Serve warm, topped with extra Parmesan and olive oil.