Cook your pasta according to box instructions. Set pasta aside.
Bring 2 cups of broth to a boil, add frozen peas and cook for 4 minutes. With 2 minutes remaining, add pea shoots. Drain peas and pea shoots from broth, but save 1/2 cup of broth and set aside.
Place pea shoots on a cutting board and chop them up. I like to do them all at once with a sharp knife, giving them 3-4 chops.
Add olive oil to a large skillet and heat over medium heat, adding minced garlic and scallions and cooking until slightly browned, about 2 minutes. Add peas and pea shoots, stir and cook an additional 2 minutes. Add remaining broth to pea shoots mixture.
Add cooked pasta, parmesan cheese and lemon juice to skillet, stirring to completely mix and coat all the ingredients with parmesan. Season with salt and pepper to taste.
Add fresh mint on top, serve on plates.
Recipe Created by Pamela Reed for brooklynfarmgirl.com