Bring a medium pot of water to a rolling boil. Add 2 cups of peas and a chopped leek. Cook for 3 minutes. Drain and set aside to cool for 5 minutes.

In a food processor, combine the cooled peas and leeks with 1 cup of fresh mint leaves, 1/2 cup grated Parmesan, salt, and black pepper. Pulse until coarsely chopped.

With the food processor running, gradually drizzle in 1/2 cup olive oil. Process until desired consistency is reached.

Serve over pasta, spread on bread, or as a dip. Alternatively, store in an airtight container or freeze in ice cube trays.