• 350g/12oz penne, rigatoni or other similar shaped pasta 8-10 large sprigs of mint, leaves removed, and chopped/torn if large 150g/5oz frozen peas 200g/7oz feta cheese, crumbled 50g/2oz bag of rocket leaves 1 lemon, grated zest and juice flaked sea salt and freshly ground black pepper extra virgin olive oil 20-30 good-quality marinated green olives, pitted

Recipe Steps:

• Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.
• Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred
• You are ready to go,use small plastic containers to take it away with,picnic or drinks in the park.