Heat a large pan of water and cook the pasta according to the packet instructions.
Toss the squid rings in the olive oil, lemon juice and freshly ground black pepper, then cook on a high heat for 5 minutes, turning frequently.
Add the peas to the pasta for the last 2 minutes of cooking time, then drain well. Toss with the squid, sprinkle with chopped mint and serve.
Some products in this recipe are seasonal and so may not be available to buy online all year.