Pasta with prawns, mascarpone & lemon

• dried pasta140g g

  preferably wholemeal

• frozen pea↗85g g
• frozen broad bean85g g

  podded if you like

• broccoli↗100g g

  cut into small florets

• cooked and peeled prawn100g g
• lemon↗1

  ½ zest and juice, ½ cut into wedges

• light mascarpone↗3 tbsp tbsp
• mint or basil↗½ small bunch

  leaves, shredded, plus a few whole leaves to serve

Step-by-step instructions

1. 1

   Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.

2. 2

   Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.