WARNING: If you don’t like peas, look away now.

It’s ready steady cook time again in my kitchen, that time when the fridge is hungry for more food.  You can always make something though!  I rather like frozen peas for their versatility and convenience.  Fortunately I liked peas as a child but I think that’s because I associated them with my grandma’s baked dinner.  Mmmm…baked dinner.  Anyway, this recipe is much faster to make than a baked dinner, only being dictated by how long your spaghetti takes to cook.  It squeezes in a couple of serves of vegetables per serve too!  Be sure to add your fetta right at the end after you’ve taken it off the heat; otherwise you lose your chunks of fetta.  Unfortunately I was taking a bit too long writing the recipe down and taking photos that I forgot to take it off the heat!

Easy peasy pasta with prawns

Serves 2

Ingredients

100 grams thin spaghetti

2 teaspoons olive oil

¼ to ½ teaspoon chilli flakes

200 grams peeled raw prawns

1.5 cup frozen peas

½ cup semi sundried tomatoes, sliced lengthways

2 teaspoons lemon zest, finely grated (or preserved lemon, finely chopped)

1 cup baby spinach

squeeze of lemon juice

60 grams goats fetta, crumbled

pepper

Steps

• Bring a saucepan of water to the boil and cook spaghetti until al dente
• Bring another smaller saucepan of water to the boil for the peas
• When spaghetti is due to be ready in about five minutes start the following steps
• Add peas to smaller saucepan of boiling water, cook until ready, then drain
• Heat large frying pan/wok over medium/high heat
• Add olive oil and chilli flakes frying for a few seconds, then add the prawns
• When prawns are cooked, add sundried tomatoes, lemon zest, peas, pasta (with a splash of the water) and stir to combine
• Remove from heat and add baby spinach, squeeze of lemon, fetta and season with pepper

Per Serve

2323 kJ, protein 42 g, total fat 15 g, sat fat 5.8 g, carbs 54 g (sugars 14.3 g)