Bring a pot of salted water to a boil and cook pasta to al dente. During the last 1-2 minutes of cooking, add 3/4 cup of the fresh English Peas to the water. Reserve about ¼ cup of the pasta water before draining.

In a blender or food processor combine fresh basil leaves, the remaining 1/4 cup of fresh English peas, garlic, pine nuts, lemon juice and olive oil; blend to combine.

Stir in grated Parmesan cheese to the pesto and season to taste with salt and pepper.

Toss pesto with drained pasta and peas and a spoonful of the reserved pasta water to coat the noodles. Add more pasta water if necessary to loosen the sauce. Serve with additional Parmesan cheese if desired.