Lemony prawn & pea pasta
A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking
- Prep: 5 mins
Cook: 8 mins
- Serves 4
- Easy
Ingredients
- 350g linguine or other long pasta
- 140g large frozen prawns
- 100g frozen peas
- 1 egg yolk
- zest and juice 1 lemon
- handful grated parmesan
- soured cream (optional)
Method
-
Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup
of cooking water, then drain the pasta and return to the pan.
-
Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.
-
Serve sprinkled with Parmesan.
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