A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking
lemony prawn pea pasta
Lemony prawn & pea pasta
Ingredient
- 350g linguine or other long pasta
- 140g large frozen prawn
- 100g frozen pea
- 1 egg yolk
- zest and juice 1 lemon
- handful grated parmesan
- soured cream (optional)
Instructions
- STEP 1
Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.
- STEP 2
Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.
- STEP 3
Serve sprinkled with Parmesan.