Instructions

• Bring a large pot of salted water to a boil. Add 8 ounces (225 g) pasta and cook according to the package directions until al dente. Before draining, reserve 2 cups of the pasta cooking water, then drain the pasta and set it aside.
• Return the empty pot to medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter and heat until the butter has melted.
• Add the 1 finely diced yellow onion and sauté, stirring often, about 4 minutes, until soft and translucent.
• Add 2 minced garlic cloves and cook, stirring, about 30 seconds, until fragrant.
• Add 10 ounces (280 g) frozen peas (no need to thaw) and cook, stirring, about 2 minutes.
• Pour in the reserved 2 cups of pasta cooking water, add 2 tablespoons mint leaves, and season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook about 1 minute to warm and loosen the sauce.
• Blend the pea mixture until smooth using an immersion blender directly in the pot. If using a countertop blender, carefully transfer the hot mixture in batches, blend until smooth, and return the sauce to the pot.
• Add the drained pasta back to the pot with the pea sauce. Stir to combine, adding more reserved pasta water a little at a time if the sauce needs loosening, until the pasta is evenly coated.
• Remove from heat and stir in 1/4 cup freshly grated Parmesan until combined. Adjust salt and pepper if needed.
• Serve the pasta garnished with extra peas and additional freshly grated Parmesan.