In a small saucepan, bring 1 cup of water to a boil. Add the frozen peas, reduce heat, and simmer until heated through, about 5 minutes. Drain and allow the peas to cool.
Using a spiralizer, make the squash noodles and place in a large bowl. Set aside.
In another large bowl, whisk the mint, garlic, lemon zest and juice, olive oil, and pepper.
Add the peas and squash noodles to the dressing and toss to evenly coat. Add the Parmesan, gently tossing to combine.
Sprinkle with the pistachios and serve.
Toby's Tip: Swap the squash for zucchini, or spiralize a colorful combo of zucchini and squash. If you don't have a spiralizer, you can look up instructions to use a vegetable peeler, knife, or grater to make the squash noodles.
Recipe and photos courtesy of Toby Amidor, The Easy 5-Ingredient Healthy Cookbook: Simple Recipes to Make Healthy Eating Delicious, Rockridge Press, 2018.