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Elements

  • 13g bunch recent mint, leaves solely, plus further to serve
  • 60g child spinach
  • Zest and juice 1 lemon
  • 300g bow-tie (farfalle) pasta
  • 2 medium peppers (1 crimson, 1 yellow), thinly sliced
  • 250g peeled uncooked king prawns, thawed if frozen
  • 150g frozen peas, thawed in a bowl of boiling water
  • 1tbsp further virgin olive oil
  • 1 small garlic clove, chopped

Technique

  1. Whiz the peas, mint, spinach, 2tsp of the olive oil, lemon zest and juice and garlic in a meals processor. Add 3tbsp water and blitz till easy. Season with floor black pepper.
  2. Cook dinner the pasta in a big pan of boiling water in response to the pack directions till al dente. Drain and return to the pan.
  3. In the meantime, warmth the remaining oil in a big frying pan over a excessive warmth. Cook dinner the peppers, stirring, for eight min or till tender. Add the prawns and cook dinner, stirring, for three min or till golden and cooked by means of.
  4. Add the prawns and pea pesto to the pasta and toss gently to mix. Divide amongst four bowls and serve scattered with further mint.