Lemony prawn & pea pasta


Preparation and cooking times

Serves 4

Preparation 5 minutes

Cooking 8 minutes



  • 350g linguine or other long pasta
  • 140g large frozen prawns
  • 100g frozen peas
  • 1 egg yolk
  • zest and juice 1 lemon
  • handful grated parmesan
  • soured cream (optional)


  1. Boil the linguine for 8 minutes. 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.
  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.
  3. Serve sprinkled with Parmesan.

Nutrition Per serving

393 kcalories, protein 21g, carbohydrate 69g, fat 6 g, saturated fat 2g, fibre 4g, sugar 3g, salt 0.33 g

Recipe from Good Food magazine, December 2009.
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