Pea and almond pesto pasta with prawns

Name: Pea and almond pesto pasta with prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g Dry spelt pasta; 1 cup(s) Frozen green peas (120g); 0.25 cup(s) Flaked almonds (20g); 2 cup(s) Fresh basil leaves, loosely packed; 1 clove(s) Garlic chopped; 0.25 cup(s) Lemon juice (60ml); 1 tbs Olive oil; 2 tbs Grated parmesan cheese; 24 small Raw peeled prawns peeled, deveined; 100 g Mixed salad leaves; 2 medium Tomato(es) sliced; 2 tbs Balsamic vinegar

Points®

Total Time

30 min

Prep

15 min

Cook

15 min

Serves

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

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.

Notes

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

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Pea and almond pesto pasta with prawns

Ingredients

Instructions

Notes

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