Creamy Canned Mackerel and Pea Pasta

Bring 2 liters of water to a boil in a large pot and season generously with salt.

Add 200 g dry pasta to the boiling water and cook for 8 minutes.

While the pasta cooks, grate the lemon to obtain 1 tsp of zest, then squeeze it to obtain 15 ml of fresh lemon juice. Drain the 125 g can of mackerel and gently flake the fish into bite-sized pieces.

Add 100 g frozen peas directly into the boiling pasta pot during the last 2 minutes of cooking.

Before draining, carefully scoop out and reserve 120 ml of the hot, starchy pasta cooking water.

Drain the pasta and peas. Immediately transfer exactly half of the plain pasta and pea mixture (approximately 200 g cooked weight) to an airtight container, let it cool, and refrigerate for tomorrow's lunch.

Return the remaining hot pasta and peas to the warm pot off the heat. Add 45 g cream cheese, the flaked mackerel, 1 tsp lemon zest, 15 ml lemon juice, and 60 ml of the reserved starchy pasta cooking water.

Stir and toss the pasta vigorously for 1 minute off the heat until the cream cheese melts and emulsifies with the pasta water into a smooth, glossy sauce. Season with salt and black pepper to taste, and serve immediately.