INGREDIENTS (2 servings)

300 g frozen peas / 200 g pasta / 150 g Greek yoghurt / extravirgin olive oil / 2 cloves of garlic / 1 lemon / salt and pepper / handful of mint leaves / 40 g grated hard cheese

Cook the pasta in salted boiling water. In another saucepan, thaw the frozen peas in boiling water, drain them and place half of them in a small food processor with the yoghurt, 4 tablespoons of olive oil, garlic, lemon zest and juice. Season with salt and pepper, then blitz until you have a smooth green sauce. Drain the pasta and return to the pan over a low heat. Stir through the yogurt sauce and the remaining peas. Serve topped with mint leaves, black pepper and grated cheese.