Recipe: Spring pasta with prawns

MAIRI HERBERT
Last updated 05:00 01/11/2012
pasta
MAIRI HERBERT
SPRING FLING: Spring pasta with prawns and asparagus.

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This bright, fresh and tasty pasta can be on the table in minutes. It's full of fresh, satisfying flavours - pasta for comfort, plenty of greens, a fresh burst of mint and some lemon to liven things up.

SPRING PASTA

150g tagliatelle

2 Tbsp olive oil

1/2 cup peas, fresh or frozen

1/2 cup endamame (soy beans)

1 cup prawns

Zest and juice of 1 lemon

A bunch of fresh mint, chopped

1 small bunch asparagus, sliced on the diagonal into small pieces

Salt and pepper

Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.

While the pasta is cooking, heat another saucepan of water over a high heat and add a little salt, the peas and endamame.  Cook for just a couple of minutes until warmed through.  We want fresh, bright spring greens with a little crunch. Drain and set aside.

Meanwhile heat the of olive oil in a large frying pan over a medium heat and add the prawns and season with a little salt.  Sauté for a minute or two each side until pink and cooked through.  Just before the end of cooking toss in the asparagus and the lemon zest and juice. Remove from the heat and set aside.

Once everything is ready to assemble return the large frying pan to the heat and add the peas, endamame, mint and pasta. Toss to together and season with a little black pepper. Pile on to plates and serve immediately. Serves two.

For more of Mairi's recipes visit her blog at Toast.

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