250 g pasta shapes dried (use vegan-friendly pasta)
140 g peas frozen
4 servings pack parsley chopped
1 small pack chives snipped
1 lemon zest
2 tbsp olive oil
Equipment
bowl
Directions
Cook the pasta, adding the peas for final 2 mins cooking time.
Drain, rinse with cold water to cool, then drain again. Tip into a bowl with the chopped herbs, lemon zest and juice, olive oil and plenty of seasoning and mix well. Cover and chill, spooning out portions as and when. If you're making this for one person, by days 3 and 4 you'll need to stir in a little olive oil or something creamy to loosen the pasta.
