Make the pasta by boiling in a pot of salted water and cook until al dente. Reserve 1-2 cups pasta water.
Add 1 cup of peas to a food processor or small blender andblend with 2 Tbsp. of the extra virgin olive oil. Set aside.
Heat 2 Tbsp. of olive oil in a pan over medium. Add in the shallots and sauté for 3 minutes stirring regularly.
Next, add in the lemon zest and the garlic and heat, stirring regularly for 2 minutes.
Then add a cup of chicken broth or vegetable broth and simmer 2 minutes.
Add in the pea puree and whisk to combine.
Then add in the lemon juice and simmer over low for 5 minutes, stirring regularly.
Add in ½ the mint and season with salt and pepper to taste.
Add in 1 cup of salted pasta water and whisk to combine.
Finally, add in the pasta and then add in the second cup of peas.
Top with additional mint, red pepper flakes, and parmesan or goat cheese.