1. |
Cook pasta following directions on packet. Drain and reserve 1/3 cup of the water. Return pasta to pot. |
2. |
Meanwhile make pesto. Place thawed peas, basil, ricotta, lemon juice and pine nuts in a food processor and blend until smooth, adding a little hot water if needed. |
3. |
Heat oil and garlic in frypan on high heat. Cook prawns, stirring 2-3 minutes until pink and cooked through. |
4. |
Add reserved pasta water, pesto and prawns to the pasta and toss to combine. |
5. |
Serve with salad or rocket and lemon wedges. |