Fresh English Pea Salad With Mint And Pecorino

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2 cups water

1 cup shelled green peas (about 1 pound unshelled)

6 cups trimmed arugula

1/4 cup chopped fresh mint

1 1/2 tablespoons fresh lemon juice

1 tablespoon extravirgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) shaved fresh pecorino Romano cheese

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