Tuesday, 25 November 2014

Spaghetti with prawns and pea pesto

A new recipe. About time too. I'm clearing the freezer to make room for some Christmas cooking. Searching on Goodfood website for a recipe with prawns and peas I came across this tasty and easy little number.

Serves 4
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 

(I used raw king prawns and cooked them while the pasta was cooking)

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 until warm and add some seasoning. Divide between 4 plates and serve with the prawns and extra lemon wedges, if you like.

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