Pasta with Fresh Herbs, Lemon and Peas

I love this pasta. I am giving this a four because I think there are some issues with amounts and instructions. First, there's no need to thaw the peas--dropping them in with the cooking pasta does the trick. Second, there's no need to chop the lemon rind--just grate it right into the bowl using a rasp or microplane. Third, I would add the lemon juice and olive oil sparingly--the amounts given seem to me to be a bit much for the quantity of pasta. With these perhaps nit-picking cporrections, this is a knockout pasta. And it's so open to variations of cheeses and herbs.