Pasta with Peas

Cook the pasta in heavily salted water until al dente, according to the package instructions (check a few minutes before and taste to assess doneness). Reserve ½ cup of pasta water before draining**.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Sauté the garlic for 30 seconds. Add 1 ½ cups of the peas, capers, dried thyme and ¼ teaspoon kosher salt , and sauté for about 3 minutes until they’re bright green and tender.

Turn off the heat. Add ¼ cup of reserved pasta water and use a fork or a potato masher to lightly mash the peas in the skillet, creating a chunky mixture. Add the remaining 1 cup peas and stir until warmed through.

Once the pasta is cooked, drain and add it to the skillet with the Pecorino, lemon zest, and kosher salt and black pepper. Toss to combine, adding a splash of the reserved pasta water if needed to achieve a creamy consistency.

Season with salt to taste and freshly ground black pepper to taste. Serve warm, garnished with a drizzle of olive oil (required) and additional grated Pecorino cheese (optional). Leftovers last up to 2 days refrigerated, but it tastes best fresh.