Summer Prawn and Pea Spaghetti

Summer Prawn and Pea Spaghetti

Monday night, a huge bag of peas in the fridge (since someone mistook sugar snap peas for peas), summer rain, some nights just call for pasta. As I shelled an endless bag of peas, my little one sat in her high chair beside me watching in awe, hopefully a prelude to one day shelling peas together. Certainly a prelude to a Summer Prawn and Pea Spaghetti. Light, comforting and absolutely delicious xx


1 1/2 cups of shelled peas
2 tablespoons and 1 teaspoon olive oil
1/2 cup of shredded leek
12 shelled uncooked prawns
1 small garlic clove
2 tablespoons pine nuts lightly toasted
sprinkle of Parmesan cheese
salt and pepper to taste
350g wholemeal / durum wheat semolina spaghetti
1 handful mint leaves

Firstly, blanch the peas. 2 minutes in boiling water, drain then place directly into an ice cold bowl of water. Cook pasta as per instructions. Then, in a blender, combine 1/2 cup of peas, garlic, pine nuts, 2 tablespoons olive oil and Parmesan, blend until a smooth pesto paste forms. In a large non stick pan, heat 1 teaspoon olive oil and saute leeks for 2 minutes, add prawns and cook for 3 to 4 minutes or until they turn red.

Once pasta is cooked, drain and keep 1 cup of cooking water. Return pasta to the pot, add pea mixture, prawns and leeks and mix together. Add water to achieve desired consistency. Garnish with mint (and chilli), add salt and pepper to taste, serve and enjoy xx