Ingredients
- 140g dried pasta, preferably wholemeal
- 85g frozen pea
- 85g frozen broad bean, podded if you like
- 100g broccoli, cut into small florets
- 100g cooked and peeled prawn
- 1 lemon, ½ zest and juice, ½ cut into wedges
- 3 tbsp light mascarpone
- ½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve
Method
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Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.
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Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.