Salt 1 pound rigatoni Extra-virgin olive oil 3 shallots, finely chopped 2 garlic cloves, thinly sliced 1 small zucchini, diced 1 cup snap peas, strings removed 1/2 cup green peas (see Tip) 1 small bunch Lacinato kale or Swiss chard, stems and leaves separated, both finely sliced 1 cup cherry tomatoes, halved 1 lemon, preferably Meyer Parmesan or Manchego cheese or both, for serving Freshly ground black pepper Fresh mint leaves, for serving

1. Bring a large pot of water to a boil and season generously with salt. Add the rigatoni and cook according to the package’s directions.
2. While the pasta cooks, heat a large skillet over medium-high and add enough oil to coat the bottom. Add the shallots and garlic, season with salt and cook, stirring often, until just starting to soften, 1 to 2 minutes.
3. Add the zucchini, snap peas, green peas and kale stems to the skillet. Season with salt and cook, stirring often, just until crisp-tender, 2 to 3 minutes. Add the kale leaves, season with salt and stir just until wilted, 1 to 2 minutes. Remove from the heat.
4. Reserve 1/2 cup pasta cooking water and drain the pasta. Transfer to a large bowl and drizzle with oil to lightly coat. If the pasta seems dry, add a splash of pasta water.
5. Scrape everything from the skillet over the pasta and add the tomatoes. Zest the lemon on top, then squeeze in juice from half the lemon and stir to evenly coat. Toss, taste and add more lemon juice, salt, olive oil and pasta water to taste.
6. Finely grate cheese and grind pepper all over. Tear the mint and scatter it on top. Serve warm or at room temperature.