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Photo of Garlic prawn pasta salad with tomatoes and herbs by WW

Garlic prawn pasta salad with tomatoes and herbs

8
Points®
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
6
Difficulty
Easy

Ingredients

Dry spelt pasta

250 g, (spiral)

Green string beans

300 g

Sugar snap peas

150 g, halved lengthways

Olive oil

¼ cup(s), (60ml)

Garlic

4 clove(s), thinly sliced

Fresh basil

3 tbs, (2 sprigs) leaves and stems separated

Cherry tomatoes

500 g

Raw peeled prawns

500 g, peeled, tails intact

Lemon juice

¼ cup(s), (60ml)

Fresh dill

¼ cup(s), coarsely chopped, pus extra to serve

Lemon(s)

1 medium, cheeks to serve

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender, adding beans and peas during last minute of cooking time. Drain. Refresh under cold water and drain.
  2. Meanwhile, heat oil in a large frying pan over low heat. Add garlic, basil stems and tomatoes. Stir for 2 minutes. Increase heat to medium-high. Add prawns. Cook, stirring, for 2 minutes or until cooked through. Discard basil stems.
  3. Add prawn mixture to pasta mixture. Toss to combine. Add juice, dill and basil leaves. Season with salt and pepper. Toss to combine. Sprinkle with extra dill. Serve warm or cold with lemon cheeks.

Notes

TIP: You can replace prawns with 2 cups (320g) cooked shredded chicken breast.

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