Step 1

Bring a large pot of water to a boil over high heat.

Step 2

Meanwhile, make the topping. Add the 2 tbsp of olive oil and garlic to a small saute pan.

Step 3

Turn heat to medium and cook, stirring constantly, until the garlic is golden, crispy, and fried, about 3-5 minutes. Drain (reserving the oil) and add to a small bowl. Stir in pistachios and set aside. **

Step 4

Coat the bottom of a large skillet using the garlic olive oil from above and heat until hot. Add in mortadella and cook over medium heat until golden and seared, 3-5 minutes. Remove from the pan and set aside.

Step 5

Heavily season the boiling water with salt. Drop in the pasta and cook until al dente.

Step 6

Meanwhile, add shallots to the pan with the mortadella drippings and cook until translucent and soft, 2-3 minutes.

Step 7

Deglaze the pan with white wine and reduce by half. Turn the heat down to low while you cook pasta (if the pan begins to dry out as you are waiting on the pasta, you can add splashes of pasta water).

Step 8

Once pasta is al dente, drain (reserving some pasta water) and add it to the pan with the shallots.

Step 9

Add in the peas, mascarpone, reserved mortadella, and a ladle of pasta water.

Step 10

Toss until the mascarpone has melted and the pasta is coated. Add in the pecorino and toss. Add in more pasta water as needed to create a sauce-y consistency.

Step 11

Season with salt and pepper to taste.

Step 12

Serve garnished with the pistachio garlic topping, black pepper, more pecorino, and lemon zest if desired.