Oven-Baked Spring Pea Shell Pasta

Preheat your oven to 375°F (190°C) and lightly butter or oil a 9x13-inch baking dish. Bring a large pot of heavily salted water to a rolling boil.

Cook the pasta shells for 2 to 3 minutes less than the package instructions for al dente. They will finish cooking in the oven, so keeping them firm prevents soggy pasta. Reserve 1/2 cup of pasta water, then drain and cool slightly.

In a food processor or bowl, coarsely mash 1 cup of the peas with the ricotta, minced garlic, lemon zest, lemon juice, half the Parmesan, and herbs. Season generously with salt and pepper. Fold in the remaining 1 cup of whole peas for textural contrast.

Toss the cooked shells into the pea filling until well coated (or fill jumbo shells individually). If the mixture feels thick, splash in 2 to 4 tablespoons of reserved pasta water until silky. Pour into the baking dish and top with Shredded Fontina and remaining Parmesan.

Bake uncovered for 20 minutes until the cheese is melted and bubbling at the edges. Switch the oven to Broil for the last 2 minutes to get a spotty, golden-brown crust. Let cool 5 minutes before serving.