Step 1

Shred the barbecued chicken meat, discarding the skin and bones. Set aside.

Step 2

Cook pasta in a pan of boiling salted water according to packet instructions, adding the peas for the final 2 minutes.

Step 3

Meanwhile, whisk lemon juice, oil and garlic together with salt and pepper in a bowl large enough to toss the pasta.

Step 4

Drain the pasta and peas and add to the bowl, tossing until well combined. Stir in chicken, preserved lemon and pine nuts. Divide among 4 bowls, then serve topped with chopped chives and parmesan.