The combination of two salty cheeses—Parmesan and Pecorino—adds a layer of nutty flavor to the creamy sauce. Campanelle, meaning “little bells” in Italian, has the perfect hollow cone-shape for catching peas. Cook, relax, and enjoy!

What you’ll need: 2 oz Parmesan
2 oz Pecorino
2 oz scallions
fresh thyme
1 lb campanelle
2 cups frozen peas
1 Meyer lemon
coarse salt
freshly ground black pepper
olive oil

Equipment: large pot
zester

Recipe steps: 1. Prep ingredients
Bring a large pot of salted water to a boil. Finely grate Parmesan and Pecorino. Thinly slice scallions, discarding roots. Pick thyme leaves from stems (1 tablespoon).

2. Cook pasta and peas
   Add campanelle to boiling water and cook until almost al dente 6–8 minutes. Add peas and continue to cook until peas are bright green and pasta is al dente, about 1 more minute. Reserve ½ cup pasta water and drain.

3. Make sauce
   Meanwhile, combine most of Parmesan and Pecorino in a large bowl (reserve a little for garnish). Zest Meyer lemon over. Add ¼ cup cold water and a few good grinds freshly ground pepper. Mash with a spoon until pretty smooth.

4. Finish sauce
   Add scallions, thyme and 3 tablespoons oil to cheese mixture and stir to combine.

5. Toss pasta
   Add hot pasta and peas to sauce and toss until pasta is evenly coated, adding 1/4–1/3 cup pasta water to create a creamy sauce; season with salt and pepper.

6. Serve
   Halve Meyer lemon and squeeze over pasta, tossing to combine. Serve pasta topped with reserved Parmesan and Pecorino and lots of freshly ground black pepper. Enjoy!