200g FreeFrom Gluten Free Spaghetti
90g pack wild rocket
1 lemon, juice
2 x 80g packs popped garden peas
140g pack No.1 Madagascan Tiger Prawns
1 tsp Cooks’ Ingredients Deep South Cajun Rub
2 tsp reduced fat crème fraîche
10g pecorino Romano, grated
1. Bring 1L water to the boil in a large saucepan, then add the spaghetti. Stir well and season. Boil for 10 minutes, stirring occasionally. Meanwhile, mix the rocket with the lemon juice and seasoning in a bowl then set aside.
2. Once the pasta is cooked, most of the water should have evaporated. If not, drain and reserve the liquid. Add the peas, prawns and Cajun rub to the pan and toss together for 2 minutes. If the pasta starts sticking to the pan, add a splash more water or some of the reserved cooking water.
3. Lower the heat and stir in the crème fraîche and a little of the pecorino, again adding more water if needed. Serve immediately with the rocket salad and a dusting of the remaining pecorino.
Cook’s tipFrozen peas would also work well in this recipe – just add them to the pasta for the last minute of cooking, then bring back to the boil before moving on with the recipe. Try using quark, ricotta or a dash of cream in place of the crème fraîche, and if you enjoy extra spice, scatter over some chopped red chilli or dried chilli flakes when serving.