Prawn linguine with minty limey peas

Pasta - check. Prawns - check. Peas - check.

Mint and lime - wha???

I'll admit I didn't think of this unusual combination of flavours (in a pasta).  I think it's from the taste recipe site, but since I hurriedly wrote it down on a scrap of paper, I didn't take time to note down the proper reference.  Never mind, the flavours are indeed most tasty, and the mint and lime enhance rather than overwhelm the salty prawns and fresh, mild peas. 

This will be a regular recipe in my prawn-and-pasta-obsessed kitchen, oh yes.

Linguine with prawns, peas and a hint of the tropics

serves 2

Ingredients

250g dried linguine or other long pasta

1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, sliced
Grated zest and juice of 1 lime
300g green prawns, peeled and deveined
150g shelled peas (fresh or frozen)
1/2 bunch fresh mint leaves, roughly chopped

Method

1.  Cook pasta in a large saucepan of lightly salted, boiling water until just before 'al dente'.  Add the peas and continue to cook for another 1-2 minutes.  Drain the pasta and peas and return to the pan to keep warm.
2.  Meanwhile, heat oil in a large frying pan, add garlic and lime zest and cook over a medium heat for 2-3 minutes until the garlic is soft but not browned.
3.  Add prawns and season with salt and pepper, increase the heat and fry for 3-4 minutes until the prawns are just cooked.  Add the lime juice and mint, and mix to combine.
4.  Stir the prawn mixture into the pasta and peas . Season to taste with salt and pepper and serve.

Recipe adapted from taste.com.au

Ingredients, including (frozen) peas, green prawns, garlic, mint, lime, linguine

The lime zest is gently heated with the garlic, and it imparts a lovely fragrance to the sauce.

The linguine is cooked first, then the peas are added to the water later.

Throw in the peas and pasta...

The lovely spirals of pasta are wrapped around the plump prawns and glistening peas