1 ½ cups low-sodium chicken broth plus more if needed
¾ cup ditalini or orzo pasta
½ cup frozen peas, thawed
2 scallions, sliced ½” thick on a diagonal
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Combine the garlic, shallots, pine nuts, parsley, mint, salt, plenty of pepper, and olive oil in a small food processor. Blend until smooth.
Cover and refrigerate until ready to serve. Stir in the lemon juice just before serving.
Heat the oil over medium-low heat in a large, heavy-bottomed saucepan. Add the celery and sauté until tender.
Add the lentils and stir to coat them with oil.
Add the broth; the lentils should be covered by liquid. Bring to a boil, then reduce the heat, partially cover the pan, and simmer gently for 25 to 30 minutes, until the lentils are tender buy firm.
Drain if necessary and let stand, uncovered, for 5 minutes
Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.
One minute before the pasta is done, stir in the peas. When the pasta is ready, use a spider to lift the pasta and peas out of the water and add to the lentils, allowing the water drippings from the pasta to fall into the pan.
Stir in the pesto, scallions, and lemon zest. Season to taste with salt and pepper.