Sweet spring peas and garlicky sauce flood tubular garganelli pasta in this recipe, making each bite a surprise. Substitute penne if you can't find garganelli, and don't skip the lemon and mint at the end, which bring balance to the dish.

Ingredient

• 6 medium garlic cloves, divided

• 4 cups chopped scallions, green parts only (from 4 bunches)

• 3/4 cup heavy cream

• 1/4 teaspoon kosher salt

• 12 ounces uncooked bronze-cut garganelli pasta (such as Rustichella d’Abruzzo)

• 1/4 cup cold unsalted butter (2 ounces), cut into 1/2-inch pieces, divided

• 1 1/2 cups sweet peas (6 ounces)

• 2 ounces thinly sliced speck (about 8 slices), torn into 2-inch strips

• 1 ounce Parmigiano-Reggiano cheese, grated with a Microplane grater (about 2/3 cup)

• 1/2 cup coarsely chopped fresh mint

• 1 teaspoon lemon zest plus 1 teaspoon fresh lemon juice (from 1 lemon)

Direction

1. Smash 3 garlic cloves. Place scallions, cream, and smashed garlic in a small saucepan. Finely chop remaining 3 garlic cloves to equal 1 tablespoon; set aside.

2. Bring scallion mixture to a boil over medium-low. Reduce heat to low; simmer, stirring occasionally, until scallions are crisp-tender and garlic is softened, about 10 minutes. Pour mixture into a blender. Secure lid; remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 40 seconds. Stir in salt; set aside.

3. Cook pasta in a pot according to master technique (until very al dente, 3 minutes less than package directions call for).

4. While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Add reserved 1 tablespoon chopped garlic; cook, stirring often, until softened and fragrant, about 1 minute and 30 seconds.

5. Using a spider, transfer pasta to skillet, reserving cooking liquid. Add scallion-cream mixture and peas to skillet; increase heat to medium-high. Add 1/4 cup reserved cooking liquid; cook, stirring and shaking skillet constantly, until pasta is tender and sauce is loose and creamy, about 2 minutes. Remove from heat; add speck, cheese, mint, lemon zest and juice, remaining 2 tablespoons butter, and 1/4 cup cooking liquid, stirring until combined.