- 400g pasta tubes (we used penne)
- 200g bag runner beans, trimmed and sliced
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)
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 is a generic Italian name for any sauce made by pounding ingredients together.
- 200g bag cooked peeled prawns, defrosted
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- coriander leaves, to serve (optional)
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.
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.