Garlic prawn pasta salad with tomatoes & herbs
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
We’ve upgraded the humble pasta salad by adding zero-hero prawns and fresh herbs
Ingredients
Wholewheat Pasta, dry
250 g, fusilli
Green Beans
300 g
Sugar Snap Peas
150 g, halved lengthways
Olive Oil
2 tablespoon(s)
Garlic
4 clove(s)
Basil, fresh
2 teaspoon(s), leaves and stems separated
Cherry Tomatoes
500 g
King Prawns, Raw
500 g, peeled and deveined, leaving tails intact
Lemon Juice, Fresh
60 ml, plus lemon wedges to serve
Dill, Fresh
2 tablespoon(s)
Instructions
1
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.
2
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.
3
Toss the pasta with the prawn mixure, lemon juice and most of the basil leaves and dill. Season to taste.
4
Divide the pasta between plates, top with the remaining herbs and serve with the lemon wedges on the side.
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