main courses | serves 4

1. Cook the pasta according to packet instructions and retain a little of the cooking water. Meanwhile, blanch the peas and broad beans for 2 mins. Drain, then toss with the pasta, a good drizzle of olive oil, the lemon juice and zest, half the mint, salt and pepper and pecorino. Use a little of the reserved cooking water to loosen if too dry. Top with the remaining mint and grated pecorino.