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Anytime pesto & prawn pasta salad

Lemon zest and crème fraîche make this seafood pasta dish with king prawns and green beans rich and zingy - enjoy it hot or cold

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 567
  • Carbohydrates 52
  • Saturated Fat 6
  • Sugar 5
  • Protein 24
  • Fat 28
  • Fibre 4
  • Salt 2.2

Nutrition per serving

  • Calories 567
  • Carbohydrates 52
  • Saturated Fat 6
  • Sugar 5
  • Protein 24
  • Fat 28
  • Fibre 4
  • Salt 2.2

Ingredients

  • 350g pasta
  • 200g green beans, halved
  • 100g pesto
  • 140g light crème fraîche
  • 200g cooked king prawns
  • zest 1 lemon, juice of ½
  • 50g pine nuts
  • 70g bag rocket

Method

  1. Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.

  2. Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well. If the sauce is a little thick, add a splash of the pasta water. When you’re ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.

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