Green pea pesto pasta with prawns
This green pea pesto pasta with prawns is a lovely midweek meal, ready within 20 minutes. The pea pesto can be made in advance, then it’s even quicker. You can use gluten-free pasta and plant-based cheese, or just omit the Parmesan for a dairy-free version. Serve it with a crispy salad on the side.
Ingredients
Method
- Cut the carrot and red pepper into small cubes. Thinly slice the onion and chop the garlic.
- Heat the oil in a large frying pan with a lid, and gently sauté the chopped vegetables (except the garlic) for about 8 minutes.
- Add the red wine vinegar and the garlic, then cook for another 5 minutes, until they start caramelising.
- Add a small glass of water and the stock powder. Add the peas and bring to the boil and cook for 3 minutes.
- Rinse the prawns, then put them on top of the vegetables. Put the lid on and steam for 3-5 minutes, or until the prawns have turned pink. Don’t over cook them!
- Meanwhile, cook the pasta in a pan of boiling water, for 10-15 minutes, then drain and keep warm.
- Also, make the green pea pesto. Heat a small pan of water and steam the peas over the water, then transfer them to a small blender. Add the garlic, mint, nuts, olive oil, lemon juice, salt and pepper. Mix in some grated Parmesan, if liked.
- Whiz, until you get a coarse paste. Add a drop of the cooking water, if it’s too thick.
- Add the pesto to the pasta, combine well.
- When the pea sauce is ready and the prawns have turned pink, mix in the pesto pasta, then serve with grated Parmesan and mint leaves, if liked