- Prep:10 mins
Cook:12 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 636
- fat 24g
- saturates 3g
- carbs 80g
- sugars 0g
- fibre 6g
- protein 32g
- salt 0.55g
Ingredients
- 400g bag penne pasta
- 400g bag raw peeled tiger prawns, defrosted
- 4 tbsp olive oil
- juice and zest of 1 large lemon
- 1 small garlic clove, finely chopped
- 1 large avocado, peeled, stoned, cut into cubes
- 250g cherry tomatoes, halved
- 2 spring onions, thinly sliced
- 100g bag rocket
- small bunch basil leaves, torn
Method
Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.
Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well – don’t mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.