Pea pesto & prawn spaghetti
A speedy supper that offers a new twist on standard pesto. With the addition of prawns it's protein packed, keeping you fuller for longer
- Prep: 10 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 400g frozen peas, defrosted
- ½ x 300g tub garlic & herb soft cheese
- zest and juice 1 lemon, plus wedges to serve
- 1 garlic clove, chopped
- 300g spaghetti
- 190g pack small cooked prawns
Method
-
Whizz 300g of the peas with the
soft cheese, lemon zest and juice, and
the garlic. Add some seasoning, then
set aside.
-
Meanwhile, cook pasta following pack
instructions. Tip in the remaining peas
2 mins before the pasta is cooked, then
drain everything and return to the pan.
Stir through the pea pesto and some
seasoning. Divide between 4 plates and
serve with the prawns and extra lemon
wedges, if you like.
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