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Pea pesto & prawn spaghetti

Pea pesto & prawn spaghetti

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(3 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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

  • Freezable

Nutrition per serving

  • kcalories512
  • fat18g
  • saturates10g
  • carbs66g
  • sugars6g
  • fibre7g
  • protein26g
  • salt0.64g
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Ingredients

  • 400g frozen peas, defrosted
  • ½ x 300g tub garlic & herb soft cheese
  • zest and juice 1 lemon, plus wedges to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 garlic clove, chopped
  • 300g spaghetti
  • 190g pack small cooked prawns

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

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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.

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Comments (4)

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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