Zesty Green Pea and Jalapeño Pesto Pasta

Ingredients

• 1 cup basil fresh
• 1 cup basil fresh
• 0.8 cup mint leaves fresh
• 2 cloves garlic chopped
• 1  jalapeno seeded chopped
• 1  juice of lemon 
• 3 tablespoons olive oil 
• 1.3 cups peas fresh green frozen
• 3 cups rotini pasta dried
• 1 pinch sea salt 
• 1 small onion red chopped
• 4  sun-dried olives 
• 0.3 teaspoon frangelico fresh white green black

Equipment

• food processor
• sauce pan

Directions

1. Soak the sun-dried tomatoes in hot water for 20 to 30 minutes.
2. Drain and chop.Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas.In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeo, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth.
3. Add another tablespoon of olive oil if the pesto is too thick to process.
4. Drain the pasta and peas and toss with the pesto.
5. Serve hot or warm, or cold as a salad.