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For the Pesto:
1 12-ounce bag of frozen peas
Salt, to taste
1 cup blanched almonds
1/2 cup extra virgin olive oil
2 garlic cloves
1 cup fresh mint leaves
1 jalapeño
Water, as needed
4 tablespoons lime or lemon juice
For the Pasta:
3 pods of minced garlic
2 carrots, peeled and diced
1 tablespoon sliced almonds
1 1/2 tablespoons pecans
2-3 cups gluten-free pasta, cooked per directions
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1st Keep
 Clawdia
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