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Prawn, sweetcorn & runner bean pasta

Prawn, sweetcorn & runner bean pasta

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A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A quick and easy low-fat supper, ready in just 15 minutes

Nutrition:
HighlightNutrientUnit
kcal552
low infat10g
saturates3g
carbs92g
sugars9g
fibre5g
protein30g
salt2.14g
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Ingredients

  • 400g pasta tubes (we used penne)
  • 200g bag runner beans , trimmed and sliced
  • 200g sweetcorn , fresh or frozen (or 400g can, drained)
  • 5 tbsp fromage frais
  • 5 tbsp coriander pesto
  • 200g bag cooked peeled prawns , defrosted
  • coriander leaves, to serve (optional)

Method

  • 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.

RECIPE TIPS
NO-CHOP SHORT CUT

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

Recipe from Good Food magazine, September 2006

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Overall rating

A star rating of 4.4 out of 5.12 ratings
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