Farfalle with prawns, watercress & capers
White pasta, dry
Prawns, Peeled & Cooked
Capers, in Brine
Lemon Juice, Fresh
Reduced Fat Mayonnaise
- 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.
- 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.
- 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.