Pea and almond pesto pasta with prawns
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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