Ingredients

• 2 cups shucked baby peas (or frozen peas, if necessary)
  
• 2 cups snow pea pods
  
• 2 cups orecchiette pasta
  
• 4 tablespoons extra-virgin olive oil, divided
  
• 3 tablespoons white balsamic vinegar, divided
  
• 1 tablespoon minced wild garlic (ramps) or 1 garlic clove, finely minced
  
• 1 cup perlini mozzarella (alternatively, fresh mozzarella diced)
  
• 1 cup baby spinach (optional)
  
• 2 scallions, thinly sliced (white and light green parts)
  
• 2 tablespoons fresh mint, minced
  
• Salt and pepper, to taste