perfect summer evening
600gm green prawns, peeled leaving tails intact
2 cups frozen broad beans
2 tsp olive oil
1 garlic clove
300ml can coconut cream
1 tbls wholegrain mustard
¼ cup lemon juice
375gm fresh egg fettuccine (option to cook zoodles)
1 cup frozen peas
Lemon zest to serve
Method
Cook the broad beans in a medium saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel.
Heat the oil in a large frying pan over high heat. Add half the prawns and cook for 2 mins each side or until prawns change colour and curl.
Transfer to a plate and repeat with rest of prawns.
Add the garlic to pan and cook for a few seconds, add the cream, mustard and lemon juice. Bring to the boil. Cook stirring occasionally, for 3 mins or until sauce thickens slightly. Season.
Meanwhile cook the pasta in a large pot, for a few minutes, add the peas and broad beans and cook until pasta is al dente. Drain well.
Add pasta mixture to the cream sauce with the prawns. Toss to combine. Divide among 4 plates, serve with lemon zest sprinkled on top.
