Lemony pasta with prawns, peas and peppers

1 Cook pasta following packet directions. Meanwhile, heat oil in a large frying pan. Add garlic and cook, stirring once or twice, for about 1 minute. Add capsicum. Sauté until capsicum begins to soften.

2 Add prawns, lemon zest and lemon juice to pan. Stir-fry for 1-2 minutes then stir in evaporated milk. Pour hot water over frozen peas then drain well. Add to pan. Bring sauce to the boil then remove it from heat.

3 Drain cooked pasta well then add it to sauce. Toss gently to combine. There may seem to be a lot of liquid initially but it thickens as the pasta soaks it up. Season to taste. Garnish with fresh herbs and serve.