Peas, Mushroom and Artichoke with Cream Pasta Dish

4 Tbs. kosher salt
1 cup fresh frozen baby peas
3 Tbs. unsalted butter
3 Tbs. extra-virgin olive oil
1/2 cup chopped mushrooms
2 artichokes whole hearts (canned), chopped finely (these were quartered and I use four)
6 oz. baby spinach, minced fine/chopped
1/2 tsp. fine sea salt, plus more, to taste
Freshly ground pepper, to taste
1/2 cup heavy cream
2 Tbs. minced fresh mint
1/4 cup minced fresh flat-leaf parsley
1 lb. linguine
Grated Parmigiano-Reggiano cheese for serving

Directions:
In a fry pan large enough to accommodate the pasta later, melt the butter with the olive oil over medium-low heat. Add the artichokes, spinach, garlic and mushrooms, saut� about 2 minutes. Stir the in 1/2 tsp. sea salt and several grinds of pepper and saut�, tossing often, until the spinach is soft looking, about 3 minutes. Add the and peas, then stir in the cream and heat until hot, about 1 minute. Add the mint and parsley and stir well. Adjust the seasonings with sea salt and pepper. Remove from the heat and cover to keep warm.

Bring a pot of  water to a rapid boil. Add the remaining 2 Tbs. kosher salt and the pasta to the boiling water, stir well and cook, stirring occasionally, until al dente (tender but firm to the bite), according to the package instructions.

Just before the pasta is ready, if the sauce has cooled, warm it over medium-low heat, then remove from the heat. Drain the pasta, add it to the sauce in the pan and toss until the strands are well coated with the sauce. Transfer to a warmed large, shallow serving bowl  and serve immediately. Garnish with grating cheese at the table.