Ingredients
- 400g bag penne pasta
- 400g bag raw peeled tiger prawns, defrosted
- 4 tbsp olive oil
- juice and zest of 1 large lemon
- 1 small garlic clove, finely chopped
- 1 large avocado, peeled, stoned, cut into cubes
- 250g cherry tomato, halved
- 2 spring onions, thinly sliced
- 100g bag rocket
- small bunch basil leaves, torn
Method
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Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.
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Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well – don’t mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.