Spring green pasta
- Cook freshly podded peas, or thawed frozen peas and trimmed beans, cut into thirds on an angle in boiling, salted water for two minutes or until they are bright green. Use a slotted spoon to remove to a sieve. Plunge into cold water to cool quickly. Remove to one side.
- Return water to the boil. Cook dried shell-shaped pasta for 10 minutes or according to packet directions, until just tender. Drain the cooked pasta, reserving two tablespoons of cooking water.
- Return pasta, cooking water and veges to saucepan. Toss over low heat until heated through. Add lemon zest and juice, feta, rocket leaves and oil to the pasta.
- Toss over low heat until rocket just wilts. Season with salt and pepper and serve immediately.