Pea pesto & prawn spaghetti

Pea pesto & prawn spaghetti

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A speedy supper that offers a new twist on standard pesto. With the addition of prawns it's protein packed, keeping you fuller for longer

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
512
protein
26g
carbs
66g
fat
18g
saturates
10g
fibre
7g
sugar
6g
salt
0.64g

Ingredients

  • 400g frozen peas, defrosted
  • ½ x 300g tub garlic & herb soft cheese
  • zest and juice 1 lemon, plus wedges to serve
  • 1 garlic clove, chopped
  • 300g spaghetti
  • 190g pack small cooked prawns

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Method

  1. Whizz 300g of the peas with the soft cheese, lemon zest and juice, and the garlic. Add some seasoning, then set aside.
  2. Meanwhile, cook pasta following pack instructions. Tip in the remaining peas 2 mins before the pasta is cooked, then drain everything and return to the pan. Stir through the pea pesto and some seasoning. Divide between 4 plates and serve with the prawns and extra lemon wedges, if you like.

Recipe from Good Food magazine, October 2011

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Comments

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meggiemoo89's picture

Tried this dish tonight, felt very dissapointed as the peas overpowered all other flavours. It was very bland and nothing special.

dutes8080's picture
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Enjoyed this but thought that it made a hudge amout of wasjhing up for the end result. Good flavours and a change from the norm - worth trying once at least, and I will try again.

Frantic Flapjack's picture
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Although it tasted ok, this was very hard to digest as the cheese was very rich.

htshepherd's picture
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Different but tasty and good for anyone with a tomato intolerance. I left out the prawns and used up some sausages previously cooked and cooled just chipped up and added at the table with a handful of freshly grated cheese.

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