Pasta with Peas and Mortadella

This pretty much only works with real mortadella - the stuff from Bologna.  If its any other kind, don't bother
(Seriously.  #JustSayNo)

Heat up some salted water in a pot.  Add your pasta corta of choice (to serve 4, strozzapretti works well here), and cook till al dente.

In the meantime, prepare 2 cups peas (I use frozen peas - stick them in the microwave for 3 minutes), and 1 cup diced mortadella (1/4" cubes work well).

Prepare the dressing by whisking together
 1/2 tsp crushed black pepper
juice of 1 lemon
1 tbsp dijon mustard
salt to taste
1/2 tsp olive oil



When the pasta is ready, drain, place in 4 bowls, and drizzle with olive oil. (At this point, you might want to sprinkle a little extra salt on it)
Top with the mortadella, peas, and drizzle the dressing over the lot
 
If you have a dry lambrusco, it goes perfectly with this!

Note: For a bit of extra kick, you might want to squeeze a bit more lemon-juice on the pasta, it tastes awesome!