Lime possets with raspberries
You only need four ingredients for this refreshing summer dessert, plus it can be made a day ahead
Pea pesto & prawn spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g frozen peasdefrosted
- ½ x 300g tub garlic & herb soft cheese
- zest and juice 1 lemonplus wedges to serve
- 1 garlic clovechopped
- 300g spaghetti
- 190g pack small cooked prawns
Nutrition: per serving
- kcal512
- fat18g
- saturates10g
- carbs66g
- sugars6g
- fibre7g
- protein26g
- salt0.64glow
Method
step 1
Whizz 300g of the peas with the soft cheese, lemon zest and juice, and the garlic. Add some seasoning, then set aside.
step 2
Meanwhile, cook pasta following pack instructions. Tip in the remaining peas 2 mins before the pasta is cooked, then drain everything and return to the pan. Stir through the pea pesto and some seasoning. Divide between 4 plates and serve with the prawns and extra lemon wedges, if you like.
