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This pasta dish is a simplified, pressure-cooked take on a recipe from “Rich Table” by Evan and Sarah Rich. The only knife work required is chopping an onion and fresh mint and halving a lemon to juice it. And since the pasta is cooked directly in the liquid that forms the base of the sauce, there’s no need to boil a separate pot of water or to drain the noodles when done.
Servings
Don't forget to thaw the peas so that the ½ cup for mashing break down easily. If the peas are wet after thawing, pat them dry with paper towels to wick away excess moisture.
15 minutes active
cups frozen peas, thawed and patted dry, divided
ounces fresh goat cheese (chèvre)
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