Ham and egg pasta salad
200 g, small shells variety
Frozen green peas
1½ tbs, snipped, plus extra to serve
Fresh lemon rind
1 tsp, finely grated
90 g, fat trimmed, coarsely chopped
- Cook pasta in a large saucepan of boiling salted water following packet instructions, adding peas and beans for last 4 minutes of cooking time. Drain, then transfer pasta and vegetables to a large serving bowl.
- Meanwhile, cook eggs in a small saucepan of boiling water for 8 minutes, then drain and fill a small bowl with cold water. Add eggs to cool water for 5 minutes, then peel and cut into quarters. Set aside.
- Combine chives, oil, mustard, rind and juice in a small jug. Season with salt and pepper. Drizzle over pasta mixture and toss to combine.
- Toss ham through pasta salad, then top with eggs and extra chives to serve.