Prawn, pea and asparagus pasta

The sour cream adds creaminess, the lemon and chilli little spikes of flavour, and the greens and asparagus give a lovely freshness.

Instructions

Cook spaghetti in boiling water till al dente.

While that’s going, make the sauce: toss sliced asparagus in a little oil, add chilli and lemon zest and then the prawns. Stir-fry until the prawns are cooked through.

Take off the heat, add a couple of dessert spoons of light sour cream and stir through. Add a little bit of the pasta water to make a smooth sauce, stir in the greens and peas. Add the pasta, toss, season and serve.