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Ingredients
Method
- 350g fusilli pasta
- 200g green beans, halved
- 100g green pesto
- 150g crème fraîche
- 200g cooked and peeled prawns
- 1 lemon, zest and juice of ½
- 50g pine nuts
- 80g rocket leaves
- Cook the pasta in boiling salted water until al dente, adding the beans for the final 2 minutes. Drain well. Meanwhile, toast the pine nuts in a dry pan until aromatic.
- Return the pasta and beans to the saucepan, then stir in the crème fraîche, pesto, lemon zest, prawns, lemon juice and toasted pine nuts. Season well, then scatter with the rocket to serve.
10 mins
4 serving
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