King Prawn and Summer Greens Pesto Pasta

• 1 bag frozen king prawns (defrosted)
• 8 asparagus tips
• 1/2 courgette
• handful peas
• 1 lemon (juice and half the zest)
• 3 tbsp pesto
• 2 tbsp cream cheese
• 2 tbsp Parmesan
• 1 tsp butter
• 3 cloves garlic cloves
• 150 g pasta

Instructions

1. 1

   Add pasta to a pan of salted boiling water and cook according to packet instructions.

2. 2

   In a separate pan, cook the prawns in the garlic and butter. Season with salt and lemon juice and cook for a few minutes. Remove from the pan and set aside.

3. 3

   In the same pan, add the courgette and asparagus and cook for 2 minutes, then add the peas.

   2 min
4. 4

   Add the pesto and a ladle of pasta water to the pan with the vegetables.

5. 5

   Once the pasta is cooked, drain and combine with the vegetables. Add the cream cheese and stir, adding more pasta water until desired consistency is reached.

6. 6

   Return the cooked prawns to the pan and stir. Add a squeeze of lemon juice before serving.

7. 7

   Serve and garnish with a little extra Parmesan, lemon zest, and small basil leaves.