pink and green prawn and pasta salad

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Pink and green prawn and pasta salad

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Serve up a summer dinner with minimal faff. Debora Robertson’s verdant pasta salad is crammed with juicy pink prawns. Perfect for supper in the garden.

Ingredients

250g peeled sustainable king prawns

500g dried casarecce pasta (or similar small pasta)

150g frozen (or fresh) petits pois

150g frozen (or fresh) broad beans, ideally peeled

1 small cucumber, diced

1 small celery stick, finely chopped

1 small shallot, finely chopped

Large bunch parsley, any large stalks removed, chopped

4 tbsp chopped chives

3 tbsp chopped tarragon leaves

2 tbsp chopped dill

Lemon wedges to serve

4 tbsp olive oil

Finely grated zest and juice 2 lemons

4 garlic cloves, finely chopped

1⁄2 tsp chilli flakes

1⁄2 tsp runny honey

1⁄2 tsp ground black pepper

1⁄2 tsp salt

Directions

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Ingredients

Pink and green prawn and pasta salad

Ingredients

Directions

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