In a large sauce pan, heat broth over medium-high heat until simmering. Reduce heat to low to keep hot.
Meanwhile, heat the olive oil in a large, deep skillet or dutch oven. Once hot, add the rosemary and sauce for 30-60 seconds. Add the garlic and saute an additional 30 seconds. Add the rice, stir, and cook for 2-3 minutes.
Add the broth ½ cup at a time and stir often. As the broth becomes fully absorbed, add additional broth, ½ cup at a time.
Before adding the last ½ cup of broth, add the peas. Cook until broth is nearly absorbed; stir in the pesto.
Notes
Recipe slightly adapted from Hot From My Oven (recipe no longer available)