Prawn pasta with pea pesto
Serves: 4
Time to make: 20 mins
Total cost: $26.12 / $6.53 per serve
(at time of publication)
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 rocket
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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 529cal
-
Kilojoules 2210kJ
-
Protein 38g
-
Total fat 12g
-
–Saturated fat 4g
-
Carbohydrates 65g
-
–Sugars 7g
-
Dietary fibre 18g
-
Sodium 680mg
-
Calcium 290mg
-
Iron 8mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
