Lemon-Herb Pasta and White Bean Salad

Wash 5 g of fresh flat-leaf parsley, pat it dry, and finely chop the leaves.

Grate the lemon to obtain 1/2 tsp of fresh zest, then cut the lemon in half and squeeze one half to obtain 15 ml of fresh juice. Cut the remaining half into a wedge and set aside for packing.

Place 150 g of canned cannellini beans in a colander and rinse thoroughly under cold running water to remove the canning liquid. Shake well to remove excess moisture.

In a medium bowl, whisk together 18 ml of extra virgin olive oil, 15 ml of fresh lemon juice, 1/2 tsp of lemon zest, and a pinch of salt and black pepper until the dressing is emulsified.

Add the drained cannellini beans and chopped parsley to the dressing, tossing gently to coat.

Retrieve the 200 g of leftover cooked pasta and peas mixture from the refrigerator. Add it directly to the bowl with the dressed beans and toss thoroughly to combine.

To pack for travel: Transfer the salad to a leak-proof container. Wrap the reserved lemon wedge in parchment paper or beeswax wrap and pack it alongside the salad. Squeeze the fresh lemon wedge over the pasta salad just before eating to revive the bright flavors.