Step 1

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions for al dente.

Step 2

With about 2 minutes of cooking time left, add the snap peas and frozen peas to the pot and cook until bright green and crisp-tender. Reserve 1 cup cooking water, then drain the pasta and peas.

Step 3

Return the pasta and peas to the pot and place over medium heat. Add the parmesan, heavy cream and 1/3 cup of the pasta cooking water to the pot and cook, stirring constantly, until the parmesan melts and the heavy cream starts to thicken, about 2 minutes. Add more of the reserved cooking liquid if the pasta seems dry.

Step 4

Add the lemon zest, lemon juice, mint, 1 teaspoon salt and the pepper; stir to combine. Serve in bowls and top with more mint.