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Prawn pasta with mint and pea pesto

Homemade pesto is so easy to whiz up and our pea and mint version will become a midweek family favourite. Make this easy prawn pasta dish in just half an hour.

Serves 4

Prep Time 15 min

Cooking Time 15 min


  • 13g bunch fresh mint, leaves only, plus extra to serve
  • 60g baby spinach
  • Zest and juice 1 lemon
  • 300g bow-tie (farfalle) pasta
  • 2 medium peppers (1 red, 1 yellow), thinly sliced
  • 250g peeled raw king prawns, thawed if frozen
  • 150g frozen peas, thawed in a bowl of boiling water
  • 1tbsp extra virgin olive oil
  • 1 small garlic clove, chopped


  1. Whiz the peas, mint, spinach, 2tsp of the olive oil, lemon zest and juice and garlic in a food processor. Add 3tbsp water and blitz until smooth. Season with ground black pepper.
  2. Cook the pasta in a large pan of boiling water according to the pack instructions until al dente. Drain and return to the pan.
  3. Meanwhile, heat the remaining oil in a large frying pan over a high heat. Cook the peppers, stirring, for 8 min or until tender. Add the prawns and cook, stirring, for 3 min or until golden and cooked through.
  4. Add the prawns and pea pesto to the pasta and toss gently to combine. Divide among 4 bowls and serve scattered with extra mint.

Nutrition per serving

Read more on how we calculate nutrition.
394 23g 5.6g 0.9g 6g 7.4g 0.3g 90mg 59g 3.3mg

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