- Cook the pasta according to the instructions in a large pan of unsalted water, adding the peas for the last 3 minutes. Drain well and return to the pan.
- Add the sardines, 1 tbsp of the oil from the sardines, the olives and the rocket and season with black pepper. Toss together gently.
- Grind over some black pepper, sprinkle over the lemon zest, and serve with the lemon wedge on the side.