• STEP 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.

  • STEP 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.


Save time by buying ready-trimmed and sliced runner beans.

Recipe from Good Food magazine, September 2006

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