A pesto made with parsley and mint leaves with peas, rather than the traditional basil leaves.  A tasty dish. 
(adapted from Realsimplefoods.com)

Ingredients:

12 ounces fusilli or other short pasta
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup packed fresh mint leaves
1/2 cup pecorino Romano cheese, shredded
      ( plus more for serving)
2 cloves garlic

2 cups frozen peas, thawed, divided
1/2  cup toasted pine nuts, divided
1/3 cup olive oil
1/4 teaspoon kosher salt (or more to taste)
1/2 teaspoon freshly ground black pepper

Directions:

   1.  Cook pasta in a large pot of generously salted water according to package directions for al dente.  
 Reserve 1 cup cooking water.  Drain pasta; return it to the pot. 
   2.  Meanwhile, place parsley, mint, cheese, garlic, 1½ cups peas, and 1/4  cup pine nuts in a food processor. Pulse until finely chopped. With processor running, drizzle in oil; process until pesto is smooth, about 1 minute.
   3.  Add pesto, salt, pepper, ½ cup reserved cooking water, and remaining 1/2 cup peas to pasta in pot. Cook over medium, stirring constantly, until pasta is fully coated and warmed through, about 2 minutes. Add more reserved cooking water, 1 tablespoon at a time, to loosen sauce to desired consistency. Serve topped with remaining 1/4 cup pine nuts and cheese