Prawn pasta with pea pesto
(at time of publication)
- 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
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.
- 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)
Total fat 12g
–Saturated fat 4g
Dietary fibre 18g
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