Zucchini Scapece Pasta with Peas and Minty Cream Sauce

Ingredients

• ¼ cup extra-virgin olive oil, plus more as needed
• 2¼ lb. small or medium zucchini (6–10), cut into ½-in.-thick rounds
• 2 tsp. kosher salt, plus more to taste
• 4 garlic cloves, finely chopped
• ½–1 tsp. tsp. crushed red chile flakes
• ¼ tsp. dried oregano
• 2 anchovies
• ½ cup white wine vinegar
• 1 lb. fusilli lunghi bucati pasta, or regular fusilli
• ⅔ cup green peas (fresh or frozen)
• ½ cup packed finely grated Parmigiano-Reggiano, plus more for garnish
• ¼ cup coarsely chopped parsley leaves
• 3 Tbsp. heavy cream or mascarpone cheese
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. unsalted butter
• 2 tsp. finely grated lemon zest
• 1 Tbsp. finely chopped fresh mint leaves, plus more for garnish
• Freshly ground black pepper

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