Kosher salt
1-1/2 cups lower-salt chicken broth
1 lb. fresh or frozen peas (about 3 cups)
3 Tbs. extra-virgin olive oil
2 Tbs. chopped fresh dill
Freshly ground black pepper
12 oz. dried fusilli pasta
4 oz. feta, finely crumbled (about 1 cup)
Lemon wedges for serving
Tip: If starting with peas in the pod, you’ll need about 3 lb. before shelling.

Bring a large pot of well-salted water to a boil over high heat.

In a 3-quart saucepan, bring the chicken broth to a boil over high heat. Add the peas and cook until crisp-tender, 2 to 4 minutes. Remove from the heat and, using a slotted spoon, remove and reserve 1 cup of the peas. Transfer the broth and the remaining peas to a blender. Add the olive oil, all but 1 tsp. of the dill, 1-1/4 tsp. salt, and 1/2 tsp. pepper and blend until smooth. It’s fine if the sauce looks thin at this point.

Meanwhile, cook the pasta until al dente. Drain and transfer to a large bowl. Toss the pasta with the sauce, the reserved peas, and 3/4 cup of the feta. Serve garnished with the remaining 1/4 cup feta and 1 tsp. dill, with lemon wedges on the side.