Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.89 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 400grams fresh chilled spaghetti pasta
- 1/2teaspoons dried chilli flakes
- 500grams medium green prawns, deveined
- 1/2 cup frozen peas, thawed
- 1 lemon, juiced
- 1 lemon, zested
- 1/4 cup white wine
- 1tablespoons olive oil
- 1tablespoons chives, snipped
- 2 slice pancetta
- 1/2 cup light thickened cooking cream*
- 2 cloves garlic, finely sliced
Nutrition per serving
2600kJ / 620Cal
2600 Kilojoules or 620 Calories
30% of daily energy intake*
Protein
42.0grams
Fat
13.2grams
Carbs
77.0grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make the gremolata, process the peas in a small food processor until finely chopped. Transfer to a bowl and stir in lemon zest and chives. Set aside.
Step 2 of 4
Cook pasta in a pan of salted boiling water following packet directions. Drain and cover to keep warm.
Step 3 of 4
Meanwhile, heat a frying pan over medium heat. Add pancetta and cook for 2 minutes each side until crisp. Remove from pan and set aside. Add oil to the pan. Add prawns and garlic and cook, stirring, for 5 minutes until prawns have changed colour. Stir in wine and cook until evaporated. Reduce heat to low and stir in cream, lemon juice and chilli flakes. Simmer for 1 minute to reduce the sauce slightly.
Step 4 of 4
Add pasta to prawn mixture. Crumble over pancetta and toss to coat. Divide among bowls. Top with a dollop of gremolata to serve.
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