Instructions

1. Cut the carrot and red pepper into small cubes. Thinly slice the onion and chop the garlic.
2. Heat the oil in a large frying pan with a lid, and gently sauté the chopped vegetables (except the garlic) for about 8 minutes.
3. Add the red wine vinegar and the garlic, then cook for another 5 minutes, until they start caramelising.
4. Add a small glass of water and the stock powder. Add the peas and bring to the boil and cook for 3 minutes.
5. 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!
6. Meanwhile, cook the pasta in a pan of boiling water, for 10-15 minutes, then drain and keep warm.
7. 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.
8. Whiz, until you get a coarse paste. Add a drop of the cooking water, if it’s too thick.
9. Add the pesto to the pasta, combine well.
10. 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