A creamy and delicious pasta dish – that's low-fat, using crème fraîche
Ingredients
- 400g bag cooked frozen prawn, defrosted
- 100g bag rocket
- 3 tbsp crème fraîche
- 25g parmesan, grated
- 400g linguine
Method
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Bring a large pan of water to the boil, then cook the linguine according to pack instructions. Reserve a little pasta cooking water, then tip in the prawns, just to heat through, before draining.
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Return the prawns and pasta to the pan, then tip in the rest of the ingredients. toss everything together, adding a little of the cooking water if the pasta is dry. Serve straight away.