Step 1

Cook linguine according to package directions, adding peas in the last minute of cooking. Reserve 1/2 cup cooking liquid; drain linguine and peas.

Step 2

Meanwhile, in large skillet set over medium heat, add oil. Add garlic and hot pepper flakes; cook, stirring, for 1 minute or until garlic is starting to soften and fragrant. Stir in artichokes. Cook, stirring frequently, for 1 to 2 minutes or until well coated. Stir in lemon juice and Seasoned Vegetable Base and bring to a boil.

Step 3

Add linguine, peas and reserved cooking liquid; stir to coat. Cook, stirring frequently, for 1 to 2 minutes or until well combined and sauce clings to pasta well. Stir in goat cheese, lemon zest and mint.