Pea Tagliatelle

method:

• Cook 400g tagliatelle according to packet instructions. Meanwhile, cook 250g Birds Eye Peas in boiling water for 3-4 mins. Drain the pasta and return to the hot pan, then add 100g rocket and 4 tbsp extra virgin olive oil. Stir, cover and let the rocket wilt for a minute.
• Add the cooked peas, lots of black pepper and a squeeze of lemon juice, stir again and serve at once with grated Parmesanstyle cheese on top (serves 4).