Spaghetti with courgette, prawns & pea pesto
White pasta, dry
200 g, spaghetti
Calorie controlled cooking spray
200 g, spiralised
King Prawns, Cooked
Peas, fresh or frozen
15 g, grated
Lemon Juice, Fresh
- To make the pesto, cook the peas for 4 minutes in a pan of boiling water. Drain and cool under cold running water. Transfer to a food processor and add the garlic, parmesan, basil, lemon juice and olive oil. Pulse until you have a chunky paste and then season to taste.
- Meanwhile, cook the pasta to pack instructions, then drain.
- Mist a large nonstick frying pan with cooking spray and stir-fry the courgette over a medium heat for 2 minutes. Stir in the cooked spaghetti and prawns until warmed through, then stir in the pesto. Serve garnished with extra basil.