SPAGHETTI with BASIL PEA PESTO & PRAWNS

Servings: 2

Nutritional values per serving:

calories 558, protein 32.6g, fat 30.5g (saturated 7g), carbs 44.7g (sugar 2.9g), sodium 1.6g

INGREDIENTS

• 280g spaghetti
• 140g frozen peas
• ½ clove garlic
• 25g fresh basil (reserve a few leaves for garnish)
• 50 ml extra virgin olive oil
• juice of ½ lemon
• 30g Parmesan cheese, grated
• salt & freshly ground black pepper
• 100g cooked, peeled prawns

METHOD

• Prepare the spaghetti according to package instructions.
• Whilst the pasta is cooking prepare the pesto. Add the peas, garlic, basil (including stems), olive oil, lemon juice and Parmesan to a blender. Season with a little salt and black pepper to taste, and blitz together.
• Spray a pan with low calorie olive oil spray (or a little olive oil) and warm the prawns.
• Drain the pasta, reserving a couple of tablespoons of cooking water, and return to the pot. Add the pesto and prawns to the pasta and stir together adding a tablespoon of cooking water to loosen the sauce so that the pasta is coated with pesto. If needed stir in a second tablespoon of cooking water.
• Serve garnished with basil leaves and grated Parmesan cheese.

CLICK HERE TO GET THE MENU

ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food