Cook the pasta in a saucepan of lightly salted boiling water for about 6 minutes or according to the instructions on the packet. Add the thawed peas and cook for a further 2—3 minutes until the peas and pasta are cooked. Drain well.
Meanwhile, heat 2 tablespoons oil in a frying pan and stir-fry the spring onions and garlic for 1—2 minutes until softened.
Stir the spring onions and garlic into the pasta with the artichokes, mint and the remaining oil. Toss well, season with salt and pepper, then leave to rest for 10 minutes. Stir in the lemon juice and serve the salad warm, garnished with lemon rind.