INGREDIENTS
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2 cups water
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1 cup shelled green peas (about 1 pound unshelled)
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6 cups trimmed arugula
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1/4 cup chopped fresh mint
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1 1/2 tablespoons fresh lemon juice
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1 tablespoon extravirgin olive oil
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 cup (2 ounces) shaved fresh pecorino Romano cheese