Prawn, sweetcorn & runner bean pasta

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1. Cook the pasta according to pack instructions. Tip in the runner beans and sweetcorn (if using fresh or frozen) for the final 4 mins of the pasta cooking time. Drain and set aside.
2. Mix the fromage frais and pesto together, then pour into the same saucepan, along with the prawns. (If you're using canned sweetcorn, add it now.) Warm through briefly over a low heat, then tip in the pasta and veg. Take off the heat, toss together and sprinkle with coriander, if using.

No-chop short cut

Save time by buying ready-trimmed and sliced runner beans.

552 kcalories, protein 30g, carbohydrate 92g, fat 10 g, saturated fat 3g, fibre 5g, salt 2.14 g

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• Ulla

  14 December 2008

  Ulla rated and commented on this recipe

  

  Quick & tasty!

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• KATEPSS

  15 August 2009

  KATEPSS rated and commented on this recipe

  

  Super quick, easy and tasty. I prefer it with red pesto and quark but the original is nice too. I found 75g dry weight pasta per serving is more than enough and saves on calories, bringing it down to 443kcal per serving.

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Ingredients

• 400g pasta tubes (we used penne)
• 200g bag runner beans , trimmed and sliced
• 200g sweetcorn , fresh or frozen (or 400g can, drained)
• 5 tbsp fromage frais
• 5 tbsp coriander pesto
• 200g bag cooked peeled prawns , defrosted
• coriander leaves, to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Low-fat

Ingredients

• 400g pasta tubes (we used penne)
• 200g bag runner beans , trimmed and sliced
• 200g sweetcorn , fresh or frozen (or 400g can, drained)
• 5 tbsp fromage frais
• 5 tbsp coriander pesto
• 200g bag cooked peeled prawns , defrosted
• coriander leaves, to serve (optional)

552 kcalories, protein 30g, carbohydrate 92g, fat 10 g, saturated fat 3g, fibre 5g, salt 2.14 g

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