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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
  • Serves 4
  • Easy
  • Calories 512
  • Carbohydrates 66
  • Saturated Fat 10
  • Sugar 6
  • Protein 26
  • Fat 18
  • Fibre 7
  • Salt 0.64

Nutrition per serving

  • Calories 512
  • Carbohydrates 66
  • Saturated Fat 10
  • Sugar 6
  • Protein 26
  • Fat 18
  • Fibre 7
  • Salt 0.64

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

  1. Whizz 300g of the peas with the soft cheese, lemon zest and juice, and the garlic. Add some seasoning, then set aside.

  2. 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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