Garlic prawn pasta salad with tomatoes & herbs
Wholewheat Pasta, dry
250 g, fusilli
Sugar Snap Peas
150 g, halved lengthways
2 teaspoons, leaves and stems separated
King Prawns, Raw
500 g, peeled and deveined, leaving tails intact
Lemon Juice, Fresh
60 ml, plus lemon wedges to serve
- Bring a pan of water to a boil and cook the pasta to pack instructions, adding the beans and peas for the last minute of cooking time. Drain and refresh under cold running water, then drain again.
- Meanwhile, heat the oil in a large pan over a low heat. Cook the the garlic, basil stems and tomatoes, stirring, for 2 minutes. Increase the heat to medium-high and add the prawns. Cook, stirring, for 2 minutes or until the prawns are pink. Discard the basil stems.
- Toss the pasta with the prawn mixure, lemon juice and most of the basil leaves and dill. Season to taste.
- Divide the pasta between plates, top with the remaining herbs and serve with the lemon wedges on the side.