Cook the pasta in a large saucepan of boiling salted water until al dente (approx. 12-15 minutes). When pasta is almost cooked, add the peas and cook for 2 minutes. Drain well and return to the warm saucepan

Stir in the cherry tomatoes, spring onion, olive oil, lemon rind and juice, salt, pepper and half of the cheese. Spoon into serving bowls and top evenly with remaining cheese