Prepare the pasta according to the directions on the package. In the last three minutes of cooking, add the frozen peas, then drain.

But in the meantime prepare your pesto.

Wash the herbs and roughly chop the parsley. Zest the entire lemon and drain the capers. In a mini processor; add in the herbs, garlic, capers, half of the zest, mustard and anchovy fillets. Return the lid, turn it on and slowly add the oil.

Add the drained pasta and peas to a large bowl. Add the pesto, the remaining lemon zest, then squeeze a half of the lemon over top and toss.

Check for salt and season according to your taste.