1 pound fusilli
2 cloves garlic
1/2 cup fresh basil leaves, packed
1/4 cup toasted pine nuts
1/4 cup olive oil
1/2 cup coarsely grated Pecorino Romano cheese
1 pound thawed frozen peas
Freshly ground black pepper
3 ounces fresh goat cheese
Bring a large pot of water to boil, and salt the water. Cook the pasta in the boiling water until al dente. Reserve 1/4 cup pasta water.
Meanwhile, whiz together the garlic, basil, and pine nuts in the food processor until completely obliterated. Add the olive oil and Pecorino, and whiz to combine. Add the peas, and season with salt and pepper. Purée until completely smooth.
Spoon the pea pistou into a large bowl. Use a spider to lift the hot fusilli into the bowl, and toss. You will probably need to add 2 to 4 tablespoons of pasta water to loosen the sauce. When the pasta is thoroughly tossed in the sauce, crumble in the goat cheese, and toss it enough to warm it through, but you still want to see pockets of the cheese.