2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
1 cup chicken or vegetable stock
2 large cloves garlic, crushed
1 pound fresh peas, 2 packages fresh shelled (or 1 pound frozen organic peas)
1 cup loosely packed basil and mint
1 small lemon, juiced
1 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
12-16 ounces egg tagliatelle, fettuccine or spaghetti
1 cup watercress or upland cress
Place a large pot of water on stove to boil for the pasta.
In a 2-3 quart pot, combine the EVOO, butter, stock and garlic, and bring to a boil. Once the liquids come to a boil, add peas and simmer about 3 minutes. Transfer half the peas to a food processor and pulse into a thick puree. Add herbs, lemon juice and cheese, and pulse again 6-8 beats, to combine.
Salt boiling water and cook pasta to 1 minute less than al dente, and reserve about ¾ cup starchy water before draining. Drain pasta and add back to hot pot with sauce, reserved peas and hot cooking water. Toss to combine, and add more cheese and adjust seasonings as necessary. Transfer to a large bowl and top pasta with cress.