Prawn, Sweetcorn & Runner Bean Pasta
This vibrant pasta dish combines tender penne with crisp runner beans, sweetcorn, and juicy prawns, all tossed in a creamy coriander pesto sauce. The flavors meld together beautifully, creating a satisfying and flavorful meal that is perfect for a quick weeknight dinner.
— Constant Cookbook
Ingredients
- 400g pasta tubes (we used penne)
- 200g bag runner beans , trimmed and sliced
- 200g sweetcorn , fresh or frozen (or 400g can, drained)
- 5 tbsp fromage frais
- 5 tbsp coriander pesto
- 200g bag cooked peeled prawns , defrosted
- coriander leaves, to serve (optional)
Instructions
- Cook the pasta according to pack instructions. Tip in the runner beans and sweetcorn (if using fresh or frozen) for the final 4 mins of the pasta cooking time. Drain and set aside.
- Mix the fromage frais and pesto together, then pour into the same saucepan, along with the prawns. (If you’re using canned sweetcorn, add it now.) Warm through briefly over a low heat, then tip in the pasta and veg. Take off the heat, toss together and sprinkle with coriander, if using.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 552 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 92 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 2.14 milligram of sodium
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