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Warm prawn and pea pasta salad

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

Try your hand at this warm pasta salad recipe. Loaded with prawns and peas, it’s a zesty dish that’s great as a side, or simply enjoyed on its own.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins cooling time

Ingredients

  • 350g farfalle
  • 1 cup (120g) frozen baby peas
  • 1/4 cup (60ml) extra virgin olive oil
  • 1kg raw prawns, peeled leaving tails intact, deveined
  • 1 lemon, zested, juiced
  • 160g whole roasted peppers (capsicum), drained, thinly sliced
  • 1/4 cup chopped dill
  • 60g pkt Coles Australian Baby Spinach
  • 100g marinated fetta, drained
  • 1 tbs chilli oil (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding peas for the last 2 mins of cooking. Drain well. Place in a large heatproof bowl.

  2. Step 2

    Meanwhile, heat 1 tbs extra virgin olive oil in a non-stick frying pan over high heat. Add prawns, in 2 batches, and cook, stirring, for 2-3 mins each side or until prawns curl and change colour.

  3. Step 3

    Add the prawns to the pasta mixture in the bowl with remaining extra virgin olive oil, lemon zest and lemon juice. Toss to combine. Set aside for 2 mins to cool slightly, tossing occasionally to release the heat.

  4. Step 4

    Add the capsicum, dill and spinach and fold to combine. Divide among serving plates. Top with the fetta and drizzle with chilli oil, if using. Season.

Nutrition Information

Per Serve

Energy: 2954kJ/707 Cals (34%)

Protein: 42g (84%)

Fat: 29g (41%)

Sat fat: 8g (33%)

Carb: 63g (20%)

Sugar: 2g (2%)

Fibre: 9g (30%)

Sodium: 1741mg (87%)

Warm prawn and pea pasta salad

Warm prawn and pea pasta salad
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins cooling time
Ingredients
  • 350g farfalle
  • 1 cup (120g) frozen baby peas
  • 1/4 cup (60ml) extra virgin olive oil
  • 1kg raw prawns, peeled leaving tails intact, deveined
  • 1 lemon, zested, juiced
  • 160g whole roasted peppers (capsicum), drained, thinly sliced
  • 1/4 cup chopped dill
  • 60g pkt Coles Australian Baby Spinach
  • 100g marinated fetta, drained
  • 1 tbs chilli oil (optional)
    Description

    Try your hand at this warm pasta salad recipe. Loaded with prawns and peas, it’s a zesty dish that’s great as a side, or simply enjoyed on its own.

    Method

    1. Step 1

      Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding peas for the last 2 mins of cooking. Drain well. Place in a large heatproof bowl.

    2. Step 2

      Meanwhile, heat 1 tbs extra virgin olive oil in a non-stick frying pan over high heat. Add prawns, in 2 batches, and cook, stirring, for 2-3 mins each side or until prawns curl and change colour.

    3. Step 3

      Add the prawns to the pasta mixture in the bowl with remaining extra virgin olive oil, lemon zest and lemon juice. Toss to combine. Set aside for 2 mins to cool slightly, tossing occasionally to release the heat.

    4. Step 4

      Add the capsicum, dill and spinach and fold to combine. Divide among serving plates. Top with the fetta and drizzle with chilli oil, if using. Season.