Cook the pasta in boiling salted water, according to packet instructions and retain a little of the cooking water.
Meanwhile, blanch the peas and broad beans for 2 minutes. Pick and finely chop the mint.
Drain, then toss with the pasta, a good drizzle of oil, the lemon juice and zest, half the mint, and a pinch of sea salt and black pepper. Add a good grating of pecorino.
Use a little of the reserved cooking water to loosen, if too dry. Top with the remaining mint and some extra pecorino, if you like.
