In a at least a 5 quart pot, bring 4 quarts of water to a boil. Stir in 1 tablespoon of kosher salt. Add pasta, stir and cook according to the directions. You want it to be al dente when done.

Reserve 1 cup of cooking water. Drain pasta and return to pot.

While pasta is cooking, prepare sauce. In a medium bowl, use a fork to mash 1/2 cup of peas into a coarse purée. Add goat cheese, lime zest and juice, olive oil, half of the chopped mint, kosher salt and freshly ground pepper. Using the fork, continue to mash until well combined.

Stir goat cheese mixture, remaining 1/2 cup peas and 1/4 cup of reserved pasta water into drained pasta. Stir until evenly coated, adding more cooking water 1 tablespoon at a time as needed so the sauce is creamy and clings to the pasta.

Taste and season with kosher salt and freshly pepper. Serve sprinkled with the remaining mint.