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Photo of Pea and almond pesto pasta with prawns by WW

Pea and almond pesto pasta with prawns

10
Points
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.