1 (16 oz) package gluten free pasta of choice
1/4 cup extra-virgin olive oil
3 cloves minced garlic
2 (10 oz bags) or 4 cups frozen peas
1 cup gluten free chicken stock
Zest of 1 lemon
Pepper to taste
2 oz or 1/3 cup ricotta salata or feta crumbles
Handful of chopped mint leaves
Cook pasta as directed, drain, and reserve 1 cup of the pasta water
Heat oil in large saute skillet and add the garlic. Cook until translucent. Add peas and cook stirring often for about 4 minutes. Reserve 3/4 cup peas, now raise the heat on the remaining peas to med-high. Add chicken stock and simmer 3 minutes.
Transfer the pan contents to a food processor or blender. Add the lemon zest, salt and pepper and blend until smooth, adding a little of the pasta water is the sauce is too thick.
Toss the pasta with the reserved peas and the pea sauce. Transfer to a serving platter, sprinkle with crumbled sheese and mint, serve either warm or at room temperature.