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Looking for a light dairy-free pasta recipe to enjoy all spring long? Look no further! This quick Pea Pesto Pasta with Prawns is sure to become a favorite meal this season! Recipe by The Petite Cook

Pea Pesto Pasta with Prawns

Course: Main
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4
Looking for a light dairy-free pasta recipe to enjoy all spring long? Look no further! This quick Pea Pesto Pasta with Prawns is sure to become a favorite meal this season!
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Ingredients

  • 500 g fresh homemade pasta or 300gr linguine
  • 200 g fresh/frozen cleaned king prawns

For the pea pesto:

  • 400 g frozen peas
  • zest of 1 lemon
  • juice of half lemon
  • 2 garlic cloves
  • 70 g pine nuts
  • sea salt & freshly cracked black pepper
  • 5 fresh basil leaves
  • 2 tablespoon of extra-virgin olive oil

Instructions

  • Cook the peas in a large pot of boiling water for 2-3 minutes until just tender, then remove with a slotted spoon and transfer in a bowl with ice and cold water. Drain, pat dry and set a handful of peas aside for garnish.
  • In a food processor add cooked peas, lemon juice & zest, garlic, pine nuts, basil leaves, olive oil and a generous pinch of sea salt and black pepper. Blend until smooth for about 1 min, scraping down the edges with a spatula half-way through.
  • Add the pasta and prawns into the pot where you previously cooked the peas. Add 1 tablespoon of salt and allow to cook for about 3-4 mins, until pasta is tender and the prawns are cooked through.
  • Reserve 50ml of cooking water and drain both pasta and prawns.
  • Transfer them into a bowl, stir through the pea pesto, reserved peas and a little bit of cooking water for a creamy result. Mix everything well, and add sea salt and black pepper to taste.
  • Divide the pasta into four plates and serve immediately.