Elix and I just couldn’t decide what to have for dinner tonight and were deliberating over Baked Eggs, Cheese, Tomato and Pesto Tart and Spicy Tomato pasta…..in the end I chose something different to what we usually have an opted to make Prawn, Lemon and Pea Spaghetti. We usually have prawn pasta with a tomato based sauce but shellfish and both lemon and peas are excellent flavour combinations as the lemon compliments the sweetness of the prawn and peas. Adding sour cream in further enhances this and adds a creaminess to the dish.
Its low fat, light, very quick and easy and tastes delicious!
Cook the pasta to instructions.
Delicately heat prawns, peas, zest and juice of half a lemon until warm and cooked through.
Add in the cooked spaghetti and whilst the pan is still on the heat, stir in one egg yolk, a handful of parmesan and a couple of spoonfuls of sour cream. Season with plenty of black pepper and salt to taste.
Serve and enjoy!
*see how quick and easy that was!