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Nutrition: per serving

  • kcal512
  • fat18g
  • saturates10g
  • carbs66g
  • sugars6g
  • fibre7g
  • protein26g
  • salt0.64g
    low
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Method

  • step 1

    Whizz 300g of the peas with the soft cheese, lemon zest and juice, and the garlic. Add some seasoning, then set aside.

  • step 2

    Meanwhile, cook pasta following pack instructions. Tip in the remaining peas 2 mins before the pasta is cooked, then drain everything and return to the pan. Stir through the pea pesto and some seasoning. Divide between 4 plates and serve with the prawns and extra lemon wedges, if you like.

Recipe from Good Food magazine, October 2011

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Comments, questions and tips (4)

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Overall rating

A star rating of 2.6 out of 5.3 ratings

meggiemoo89

Tried this dish tonight, felt very dissapointed as the peas overpowered all other flavours. It was very bland and nothing special.

dutes8080 avatar

dutes8080

A star rating of 3 out of 5.

Enjoyed this but thought that it made a hudge amout of wasjhing up for the end result. Good flavours and a change from the norm - worth trying once at least, and I will try again.

Frantic Flapjack

A star rating of 2 out of 5.

Although it tasted ok, this was very hard to digest as the cheese was very rich.

htshepherd

A star rating of 3 out of 5.

Different but tasty and good for anyone with a tomato intolerance. I left out the prawns and used up some sausages previously cooked and cooled just chipped up and added at the table with a handful of freshly grated cheese.

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