Prawn, lemon and broad bean fettuccine

Zest up your week with this beautiful pasta, tossed with cream, prawns, dill and peas.

• 2 cups (300g) frozen broad beans
• 2 teaspoons olive oil
• 600g green prawns, peeled leaving tails intact, deveined
• 1 garlic clove, crushed
• 300ml ctn light thickened cream
• 1 tablespoon wholegrain mustard
• 1/4 cup (60ml) lemon juice
• 375g pkt fresh egg fettuccine
• 1 cup (120g) frozen peas
• 1/4 cup small dill sprigs
• Lemon zest, to serve

Energy 1959kJ	Fat saturated 10.00g
Fat Total 20.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 34.00g	Dietary Fibre 10.00g
Protein 33.00g	Cholesterol mg
Sodium 1210.00mg

All nutrition values are per serve.

1. Step 1

   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.

2. Step 2

   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. Repeat with remaining prawns.

3. Step 3

   Add the garlic to the pan and cook for 30 secs. Add the cream, mustard and lemon juice. Bring to the boil. Cook, stirring occasionally, for 3 mins or until sauce thickens slightly. Season.

4. Step 4

   Meanwhile, cook the pasta in a large saucepan of boiling water for 3 mins. Add the peas and broad beans and cook for 2 mins or until pasta is al dente and peas are heated through. Drain well.

5. Step 5

   Add pasta mixture to the cream sauce with the prawns and dill sprigs. Toss to combine. Divide among serving plates. Sprinkle with lemon zest to serve.

Fancy lemon slices: To dress up lemon for drinks, use the peeler of a zester to remove thick strips of lemon rind, then thinly slice crossways to create lemon slices with scalloped edges.