Prawn, sweetcorn & runner bean pasta

Prawn, sweetcorn & runner bean pasta

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(8 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
A quick and easy low-fat supper, ready in just 15 minutes

Nutrition and extra info

Nutrition:

  • kcal552
  • fat10g
  • saturates3g
  • carbs92g
  • sugars9g
  • fibre5g
  • protein30g
  • salt2.14g
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Ingredients

  • 400g pasta tubes (we used penne)
  • 200g bag runner beans, trimmed and sliced

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • 200g sweetcorn, fresh or frozen (or 400g can, drained)

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 5 tbsp fromage frais
  • 5 tbsp coriander pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 200g bag cooked peeled prawns, defrosted

    Prawn

    praw-n

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

  • coriander leaves, to serve (optional)

Method

  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.

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Comments (7)

Frantic Flapjack's picture
5

This was really lovely. Very quick to make and a good deep flavour too. I used half-fat creme fraiche instead of the fromage frais. Really enjoyed.

kgalagadi2008's picture
5

Quick, easy and very tasty. Couldn't find coriander pesto so used rocket pesto instead which worked well. Also sprinkled with freshly grated parmesan to finish, yummy! A big hit with me and everyone I've cooked it for!

emilyjtaylor's picture
5

We love this dish. And its so quick to boot. I changed the coriander pesto to hot chilli pesto which gives the dish a bit of a kick. I also added some anchovies into the mix too, with a bit of parmesand and pepper sprinkled on at the end. Yum!

fuji115's picture
5

Cooked it twice! Lovely!! Used Phili in stead of fromage frais. Worked perfectly fine too.

eleanormayo's picture
3

I made this last night as I has some runner beans and homemade parsley pesto to use up. It was fine, but nothing too exciting and I added a good squeeze of lemon juice to zing it up a bit.

katepss's picture
4

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.

oollah's picture
4

Quick & tasty!

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