Step 1

Bring a large pot filled with water to a boil over high heat. When water starts to steam, add a palmful of salt.

Step 2

When water has reached a rolling boil, add 10 oz. frozen peas. Cook until peas start to float and are tender, about 3 minutes. Using a spider or slotted spoon, transfer peas to a large bowl, allowing water to drain back into pot.

Step 3

Bring water back to a boil and add 1 lb. pasta shells, stirring once or twice with a wooden spoon to prevent sticking. Cook according to package instructions until pasta is tender but still al dente.

Step 4

While pasta is cooking, assemble your pea mixture. Start by setting aside about ¼ cup mint leaves for serving; finely chop remaining ¼ cup mint. Add chopped mint to bowl with peas.

Step 5

Using a microplane, finely grate 1 garlic clove and zest of 1 lemon into bowl with pea mixture. Reserve zested lemon for serving.

Step 6

Add ½ cup cream, 2 Tbsp. oil, and ½ cup cheese to bowl with pea mixture and mash with a potato masher to break up peas. You want a mix of whole peas and smooth, mushy parts.

Step 7

When pasta is finished cooking, transfer to bowl with peas with spider (it’s okay if some pasta cooking liquid piggybacks into bowl—in fact, it’s a good thing!).

Step 8

Season mixture generously with pepper and more salt, if needed, and toss with a wooden spoon vigorously so hot pasta melts cheese and thickens to a creamy sauce.

Step 9

Divide pasta among bowls. Top with remaining cheese and reserved mint. Drizzle with oil.

Step 10

Cut reserved lemon into wedges and serve alongside for squeezing over.