Your mid-week pasta dish is about to go up another level with this delicious Butacini with Mushy Pea Pesto, lemon and chilli prawns. It’ll be a family favourite and your go to, new pasta dish.
You’ll need some of these!
Give them a try, they’re pealicious!
Bucatini with Mushy Pea Pesto, Lemon & Chilli Prawns and Sea Vegetables
Ingredients
For the pesto (makes a large amount)
300g Batchelors Mushy Peas
50g spinach
30g garlic
50g parmesan
1/2 tsp salt
1/4 tsp black pepper
300ml rapeseed oil
1x lemon
Method
- Firstly, make the mushy pea pesto by adding the mushy peas, spinach, garlic, parmesan, salt, pepper and rapeseed oil into a blender. Blend the pesto – try to keep some texture in there, it doesn’t have to be perfectly smooth
- In a bowl place the oil, lemon juice, lemon zest, salt, pepper and garlic. Mix together and add in the prawns – leave for an hour
- Cook the bucatini pasta, or spaghetti as an alternative, as per the packet instructions.
- While the pasta is cooking fry the prawns in a frying pan over a high heat
- Mix the hot pasta with 75g of the pesto – the heat will soften the pesto and coat the pasta
- Serve the pasta in a bowl with the cooked prawns and garnish with cherry tomatoes and fresh green leaves
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
