Easy baked pears with amaretti
A warming autumnal pud that’s low fat, speedy and satisfying
Lemony prawn & pea pasta
Serves 4
Easy
Prep:
Cook:
A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking
Skip to ingredients
- 350g linguineor other long pasta
- 140g large frozen prawn
- 100g frozen pea
- 1 egg yolk
- zest and juice 1 lemon
- handful grated parmesan
- soured cream(optional)
Nutrition: per serving
- kcal393
- fat6g
- saturates2g
- carbs69g
- sugars3g
- fibre4g
- protein21g
- salt0.33glow
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.
