Prawn Pasta with Pea Pesto

Ingredients

• 175 g ricotta cheese
• 10 tbsps basil
• 2 tsps grapeseed oil
• 40 ml lemon juice
• 1 clove garlic
• 3 cups peas
• 20 g pine nuts
• 300 g fettuccine
• 400 g raw peeled prawns

Directions

1. Cook pasta following directions on packet. Drain and reserve 1/3 cup of the water. Return pasta to pot.
2. Meanwhile make pesto. Place thawed peas, basil, ricotta, lemon juice and pine nuts in a food processor and blend until smooth, adding a little hot water if needed.
3. Heat oil and garlic in frypan on high heat. Cook prawns, stirring 2-3 minutes until pink and cooked through.
4. Add reserved pasta water, pesto and prawns to the pasta and toss to combine.
5. Serve with salad or rocket and lemon wedges.