Puree all pesto ingredients in a food processor or blender. Toss with 1 lb. of cooked, drained pasta.

To make the fricos, whisk cheese and flour together in a bowl. Warm an 8-inch nonstick pan over medium heat. Heap 3 Tbsp of the cheese mixture into the center of the pan and then quickly spread it out into a thin circle with the back of a spoon. The shape does not have to be exact.

Cook 1-2 minutes until the edges start to brown. Flip and cook another 1-2 minutes until golden brown. Remove from pan.