Pea and almond pesto pasta with prawns
Dry spelt pasta
Frozen green peas
1 cup(s), (120g)
¼ cup(s), (20g)
2 cup(s), leaves, loosely packed
1 clove(s), chopped
¼ cup(s), (60ml)
Grated parmesan cheese
24 individual, peeled, deveined
Mixed salad leaves
2 medium, sliced
- Cook the pasta in a saucepan of boiling salted water following packet instructions. Drain the pasta and return to the pan.
- 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.
- 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.