Part 1: Cooking the Pasta and Peas

1. Boil the Water: Bring a large pot of water to a rolling boil. Once boiling, season it generously with kosher salt. The water should taste like the sea. This is your only chance to season the pasta itself.

2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions until it is al dente (cooked through but still with a firm bite).

3. Blanch the Peas: In the final 2 minutes of the pasta’s cooking time, add the entire bag of frozen peas directly into the pot with the pasta. This will cook them perfectly without making them mushy, preserving their sweet flavor and bright color.

4. Reserve the Pasta Water: Before draining, carefully scoop out and reserve at least 1 ½ cups of the starchy, salty pasta water. This liquid gold is the secret ingredient to creating a silky, emulsified sauce that clings perfectly to the noodles. Do not skip this step!

5. Drain: Drain the pasta and peas in a colander and set them aside. Do not rinse them.

Part 2: Making the “No-Cook” Sauce

This part is done while the pasta is cooking.

1. Combine Ingredients in Blender: In the carafe of a high-speed blender, combine the freshly grated Parmesan cheese, heavy cream, garlic cloves, the zest of one lemon, the juice of half the lemon (about 2 tablespoons), the packed fresh mint leaves, olive oil, and ½ teaspoon of black pepper.

2. Add Peas and Pasta Water: From the colander of drained pasta and peas, scoop out about 1 cup of the cooked peas and add them to the blender. Add ½ cup of the hot, reserved pasta water to the blender. The heat from the water will help melt the cheese and create a smooth sauce.

3. Blend Until Velvety Smooth: Secure the lid and blend on high speed for 30-60 seconds, or until the sauce is completely smooth, creamy, and a vibrant green color. If the sauce seems too thick, add another splash of the reserved pasta water and blend again until you reach your desired consistency.

4. Taste and Adjust: Taste the sauce directly from the blender. It should be well-seasoned, bright, and savory. Add more salt, pepper, or another squeeze of lemon juice if you think it needs it. Remember, it will be slightly diluted when tossed with the pasta, so it’s okay if it’s a little bold at this stage.

Part 3: Bringing It All Together

1. Combine and Sauce: Return the drained pasta and the remaining whole peas to the large, empty pot. Pour the creamy pea sauce from the blender all over the pasta.

2. Stir and Emulsify: Using a wooden spoon or spatula, stir everything together vigorously over low heat for about 1 minute. If the sauce seems too thick and isn’t coating the pasta nicely, add more of the reserved pasta water, a splash at a time, until the sauce reaches a perfect, luscious consistency that clings to every piece of pasta.

3. Serve Immediately: Divide the pasta among warm bowls. Garnish generously with extra freshly grated Parmesan cheese, a crack of black pepper, and a few small mint leaves.