2 cups shucked peas (fresh or frozen)

2 cups snow pea pods

2 cups orecchiette pasta

1 cup perlini fresh mozzarella

4 Tbsp extra-virgin olive oil

3 Tbsp white balsamic vinegar

1 garlic clove, finely minced

1 cup baby arugula

2 Tbsp fresh basil, chopped

Salt and pepper, to taste

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Prepare a large bowl of ice water with a colander set inside.
Bring a large pot of well-salted water to a boil. Blanch peas and snow pea pods for 1½ minutes, then transfer them to the ice bath. Keep the pot of boiling water on the stove.
Add the orecchiette to the boiling water and cook until al dente (about 10 minutes). Drain without rinsing and transfer to a large bowl.
Remove peas and snow pea pods from the ice bath and add to the pasta.
While pasta is warm, stir in 2 Tbsp olive oil, 1 Tbsp vinegar, and the minced garlic. Let cool to room temperature.
Once cooled, add mozzarella pearls, arugula, basil, and remaining olive oil and vinegar. Season with salt and pepper and toss well.
Serve at room temperature.

Add lemon zest for extra brightness or red pepper flakes for heat.

Swap arugula for spinach or watercress.

Stir in avocado for richness or toasted nuts for crunch.

Use small shells or farfalle if you don’t have orecchiette.