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Ingredients
Method
- 350g penne pasta
- 200g green beans, halved
- 100g quality green pesto
- 140g creme fraiche
- 200g cooked and peeled king prawns
- ½ lemon, zest and juice
- 50g chopped macadamia nuts
- 70g rocket leaves
- Cook the pasta in boiling salted water until al dente, adding the beans for the final 2 mins. Drain well and set aside. Meanwhile, toast the chopped nuts in a dry pan.
- Return the drained pasta and beans to the pan, then stir in the creme fraiche, pesto, lemon zest and juice, toasted nuts and the peeled prawns. Season well and mix to combine, then serve hot or cold with the rocket leaves scattered over the top.
15 mins
4 serving
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