

Prawn pasta with pea pesto
Ingredients
- 300g wholemeal fettuccine or linguine
- 3 cups frozen peas, thawed
- ½ cup fresh basil
- 175g reduced-fat ricotta
- 2 tablespoons lemon juice
- 1 tablespoon pine nuts, toasted
- 2 teaspoons garlic oil
- 400g peeled prawns
- 4 cups rocketarugulaX
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Instructions
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.
Variations
- Make it gluten free: Use gluten-free pasta.
- Make it low FODMAP: Use gluten-free pasta and use beans instead of peas.
Nutrition Info (per serve)
-
Calories 529 cal
-
Kilojoules 2210 kJ
-
Protein 38 g
-
Total fat 12 g
-
Saturated fat 4 g
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Carbohydrates 65 g
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Sugar 7 g
-
Dietary fibre 18 g
-
Sodium 680 mg
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Calcium 290 mg
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Iron 8 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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