The least fun part is picking the rosemary-flavored chicken off the bones. Then, slice the leftover baby potatoes and save any sauce that has set. Place everything in a wok over medium heat (setting 4). Fill a saucepan with water and bring it to a boil.

Slice the tomatoes directly into the wok—don’t lose any juice. Add the black olives and the juice of half a lime. Season lightly with coarse salt. Take the shelled green peas out of the freezer. Grate some Parmesan cheese as well.

When the water in the saucepan boils, add the pasta. Increase the heat under the wok to medium-high (setting 5–6). When the pasta is AL DENTE (this is a must), drain it and add it to the wok along with the peas. Toss everything together for about a minute.

Serve, sprinkle with Parmesan, and enjoy.