Whether you take it on a picnic or in your lunchbox, this is a perfect quick pasta salad.
Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 2 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.
Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.
Little peas are a source of nine different micronutrients, and are especially high in thiamin, a B vitamin that helps our hearts to function properly.
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Pasta pesto is a super-quick dish that everybody loves – adding chicken and green beans turns this into a great weeknight supper.
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This garlicky pasta has a deep, earthy flavour – totally delicious with the Cumberland sausage. Wild garlic can be found in meadows all over the country.
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