Farfalle with prawns, watercress & capers
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
A delicious summery pasta salad, ideal for al fresco eating.
Ingredients
White pasta, dry
100 g
Spring Onions
4 medium
Watercress
25 g
Cherry Tomatoes
200 g
Prawns, Peeled & Cooked
150 g
Lemon
1 medium
Capers, in Brine
1 tablespoon(s)
Dill, Fresh
2 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Reduced Fat Mayonnaise
2 tablespoon(s)
Instructions
1
Cook the pasta according to the packet instructions, then drain and refresh under cold running water. Drain very well and tip into a mixing bowl. Add the spring onions, watercress, tomatoes and prawns.
2
To make the dressing, blot the capers with kitchen paper, then chop them roughly. Combine with the remaining ingredients and season well with black pepper. Add a splash of water if the mixture looks too thick.
3
Divide the pasta between 2 bowls and drizzle with the dressing, then sprinkle with extra capers if you like. Serve with the lemon wedges, if using.
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