1 pound whole wheat pasta
1-2 cloves garlic (chopped - it helps the garlic to spread out evenly in the pesto)
1/2 cup fresh basil leaves, packed
1/4 cup toasted pine nuts
1/4 cup extra virgin olive oil
1/2 C Pecorino Romano cheese, grated
16 oz package thawed frozen peas
3 ounces fresh goat cheese
Salt and Pepper to Taste (remember the cheese will add salt!)
Boil pasta in a large pot of salted water until al dente.
In a food processor grind together the pine nuts with olive oil, garlic, peas, and basil. Fold in the pecorino cheese. Let sit for a few minutes while the pasta boils, then taste for salt and pepper.
Toss the pesto with the hot pasta, adding a bit of pasta water and olive oil to loosen the pesto. Crumble the goat cheese on top, then garnish with basil leaves and pea shoots.