Farfalle (pasta bows) with prawns and peas is a really easy meal you can put together in the time it takes to cook the pasta – just 10 minutes. If you’re using frozen prawns however, it will take a little longer to allow the prawns to defrost. For the best flavour defrost them slowly in the fridge, just take them out of the freezer in the morning and they’ll be ready by the evening. But, if you don’t have time for that spread the prawns out in a single layer and defrost them for 1 hour at room temperature. If you don’t have any prawns replace them with 8 rashers of cooked and chopped bacon.
- 350g farfalle (pasta bows) or other pasta shapes
- 150g frozen peas
- 150g garlic and herb soft cheese such as Philadelpia
- 4tbsp white wine or vegetable stock
- Juice of 1 lemon
- 200g peeled prawns, defrosted if frozen
Cook the pasta in a large pan of boiling salted water for 10 mins until just tender, adding the peas for the final 3 mins.
While the pasta is cooking, place the soft cheese, wine or stock and lemon juice in a pan and heat gently, stirring, until hot but not boiling. Stir in the prawns and heat through for 1 min. Season with salt and freshly ground pepper.
Drain the pasta and mix with the sauce. Serve straightaway.
Top tip for making Farfalle with prawns and peas
You can use small or large prawns for this dish, whatever your budget allows.