Prawn pasta with pea pesto

1 Bring a large saucepan of water to the boil. Cook fettuccine following packet directions or until al dente. Drain, reserving 1/3 cup pasta water then return fettuccine to saucepan.

2 Meanwhile, to make pea pasta, place peas, basil, ricotta, lemon juice and pine nuts in a food processor and blend until pesto is almost smooth, adding a little hot water if necessary.

3 Heat garlic oil in a large frying pan set over a high heat. Cook prawns, stirring, for 2-3 minutes or until pink and cooked through.

4 Add reserved pasta water, pea pesto and prawns to fettuccine saucepan. Toss lightly to combine.

5 Divide pasta among plates, top with rocket and serve with lemon wedges.