**Ingredients:**
– 300 g small fusilli pasta (or other short pasta)
– 320 g frozen petit pois (small peas)
– 12 green olives, pitted
– 4 tbsp capers
– 1 handful mixed fresh herbs (basil, flat-leaf parsley, mint, etc.)
– 1 bunch chives (about 60 g), finely chopped
– 40 g Parmesan cheese + a little extra for serving
– Olive oil
– Sea salt
– Black pepper
**Instructions:**
1. Cook the pasta in a large pot of salted boiling water according to the packet instructions.
2. A few minutes before the end of the pasta cooking time, add the frozen peas directly into the same pot so they cook together. Drain when both are just al dente.
3. While the pasta & peas are cooking, prepare the sauce:
In a large bowl or directly in the serving dish, put the pitted green olives (roughly chopped if you like), the capers, the finely chopped mixed fresh herbs (basil, parsley, mint, chives), a generous drizzle of olive oil, salt, and black pepper. Mix well.
4. As soon as the pasta and peas are drained, tip them straight into the herb–olive–caper mixture while very hot. Toss everything together vigorously.
If the mixture seems too dry, add a small ladle of the pasta cooking water to create a light sauce. Taste and adjust seasoning.
5. Serve immediately in deep plates or a large serving dish.
Grate or shave plenty of Parmesan over the top, add a final drizzle of good olive oil if desired, and enjoy right away!
A super quick, fresh, green, herby and vibrant spring/summer pasta — ready in just over 10 minutes. Enjoy! 🌿🍝
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