> 12 oz rotini pasta
> 1 (12 oz) bag frozen peas
> 2 tbsp butter
> 1 shallot, minced
> 1 clove garlic, minced
> 1 lemon, zested and juiced
> 1/4 tsp crushed red pepper
> 1/2 cup half & half
> 1 (1/2 oz) container mint, leaves finely chopped, plus more for serving
> 1/2 cup grated Parmesan cheese, plus more for serving
Bring a large pot of salted water to a boil on high. Add the pasta and cook 10–12 min., until al dente. Drain, reserving 1 cup cooking liquid. Meanwhile, microwave the peas according to package directions.
In a 12-inch skillet, melt the butter on medium-high. Add the shallot and garlic, and cook 1–2 min., until softened, stirring constantly. Add peas and cook 1 min. Add the lemon zest and crushed red pepper and cook 30 sec. Add the half & half and cook 1–2 min., until slightly reduced. With a potato masher or fork, mash the peas into the sauce utnil slightly chunky.
Reduce heat to low. Add cooked rotini to pan and toss to combine. Stir in the lemon juice and mint leaves. Season with salt. Add pasta cooking liquid, ¼ cup at a time, as needed for a creamy sauce. Remove pan from heat and stir in the Parmesan cheese. Serve with additional Parmesan and mint leaves.