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Photo of Pea and almond pesto pasta with prawns by WW

Pea and almond pesto pasta with prawns

4 - 12
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Everyone’s a fan of the humble garden pea, fresh orfrozen.

Ingredients

Dry spelt pasta

250 g

Frozen green peas

1 cup(s), (120g)

Flaked almonds

¼ cup(s), (20g)

Fresh basil

2 cup(s), leaves, loosely packed

Garlic

1 clove(s), chopped

Lemon juice

¼ cup(s), (60ml)

Olive oil

1 tbs

Grated parmesan cheese

2 tbs

Raw peeled prawns

24 small, peeled, deveined

Mixed salad leaves

100 g

Tomato(es)

2 medium, sliced

Balsamic vinegar

2 tbs

Instructions

  1. Cook the pasta in a saucepan of boiling salted water following packet instructions. Drain the pasta and return to the pan.
  2. Meanwhile, cook the peas in a saucepan of boiling water for 2 minutes. Drain. Process the peas, almonds, basil, garlic, lemon juice and half the oil in a food processor until well combined. Stir in half the parmesan.
  3. Heat the remaining oil in a non-stick frying pan over medium-high heat. Cook prawns for 4 minutes or until they curl and change colour.

Notes

SERVING SUGGESTION: salad of mixed leaves and sliced tomato drizzled with balsamic vinegar.