ounce(s) farfalle or other short pasta
cup(s) walnuts or almonds
tablespoon(s) olive oil
large onion, chopped
cup(s) grated Parmesan, plus more for serving
cup(s) frozen peas (or broccoli), thawed
cup(s) dry white wine
•Heat oven to 400 degrees F. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and return it to the pot. •Meanwhile, spread the walnuts on a rimmed baking sheet. Roast until fragrant, 5 to 6 minutes; transfer to a food processor and let cool. •Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. •While the onions are cooking, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice the zest; add it to the food processor along with the garlic and pulse until finely chopped. Add the Parmesan, 1/4 cup peas, 2 tablespoons oil, and 1/2 teaspoon each salt and pepper and purée until smooth. •Add the wine to the onions and simmer for 2 minutes. Add the remaining 1 cup peas and cook, tossing, until heated through. Toss the pasta with the walnut pesto (adding some of the reserved pasta water if the mixture seems dry). Add the onion mixture and toss to combine. Serve with a squeeze of lemon juice and additional Parmesan, if desired.