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Herby Orecchiette with Prawns

By OcadoLife
A midweek hero, this simple Herby Orecchiette with Prawns from OcadoLife food editor Lauren Hoffman is full of zippy, fresh flavours. Make it veggie by using a vegetarian Italian hard cheese and swapping the prawns for…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 300g orecchiette
  • 150g M&S Frozen Broad Bean, Edamame Bean & Pea Mix
  • 2 tbsp olive oil
  • 2 courgettes, sliced into half-moons
  • 2 garlic cloves, finely sliced
  • ½ lemon, juiced
  • 20g parmesan, finely grated
  • ½ (175g) pack cooked peeled prawns
  • 1 small handful basil, leaves picked and shredded
  • 1 small handful mint, leaves picked and shredded

Method

4 steps

  1. Step 1

    Cook the pasta in boiling salted water to pack instructions, adding the bean mix for the final 5 mins.

  2. Step 2

    Meanwhile, heat the oil in large pan. Add the courgettes and fry over medium-high heat for 5 mins until starting to soften and colour. Stir in the garlic and cook for a few mins more. Partially cover and cook for 5 mins until tender. Add the lemon juice; season to taste.

  3. Step 3

    Drain the pasta and beans, reserving a little water. Tip back into the pan; stir through the courgettes. Toss in the parmesan with 1 tbsp pasta water; fold through the prawns and most of the herbs.

  4. Step 4

    Serve topped with the reserved herbs and a crack of black pepper.