Prawn and pea pasta with lemon crème fraîche recipe
Quick and easy prawn and pea pasta with lemon crème fraîche - perfect for a light summer meal. Serves 4.
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Cooking tools:
- Microplane
- Kitchen scale
- Measuring spoon
- Cutting board
- Chef's knife
- Stove
- Pot
- Colander
- Skillet
- Ladle
- Wooden spoon
- Tongs
- Plate
Ingredients
- 350g pasta (we used fusilli)
- 2 tbsp olive oil
- 300g frozen sustainably sourced raw king prawns, thoroughly defrosted
- 2 garlic cloves
- Couple handfuls frozen peas, defrosted
- 5 heaped tbsp crème fraîche
- Juice and grated zest ½ lemon, plus extra to serve
- Handful fresh basil leaves
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