Bring a large pot of water with a large pinch of salt to boil.
Pour in peas and boil for 1 minute, then scoop out and run under cold water.
Now, add pasta to the same boiling water and cook for 7-9 minutes.
Meanwhile, in a food processor, add garlic, spinach, lemon juice, basil, half of the cooled peas, pine nuts, parmesan and Elmlea Single, and blitz until smooth and bright green.
Drain pasta, reserving about 2 tbsp of water, then add the creamy green pesto and the rest of the peas.
Stir until everything is covered.
Serve with extra basil and parmesan.