Recipe courtesy Bobby Flay
1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 small shallot, finely chopped
2 tablespoons pine nuts, toasted
2 tablespoons freshly grated Romano cheese
1 teaspoon lemon zest
1 cup olive oil
Salt and freshly ground pepper
Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
1 pound orzo pasta, cooked al dente
1/2 cup Mint pesto
1/2 pound fresh peas, blanched
Finely chopped fresh parsley
Place the orzo in a large bowl and combine with the pesto. Fold in the peas and season with salt and pepper to taste. Garnish with fresh parsley.