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Lemony prawn & pea pasta

Lemony prawn & pea pasta

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A star rating of 4 out of 5.37 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal393
fat6g
saturates2g
carbs69g
sugars3g
fibre4g
protein21g
low insalt0.33g
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Ingredients

  • 350g linguine or other long pasta
  • 140g large frozen prawn
  • 100g frozen pea
  • 1 egg yolk
  • zest and juice 1 lemon
  • handful grated parmesan
  • soured cream (optional)

Method

  • STEP 1

    Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.

  • STEP 2

    Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.

  • STEP 3

    Serve sprinkled with Parmesan.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

A star rating of 4 out of 5.37 ratings
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