Prawn & avocado pasta salad

• bag penne↗400g g

  pasta

• bag raw peeled tiger prawns↗400g g

  defrosted

• olive oil↗ tbsp
• juice and zest of 1 large lemon
• small garlic clove↗1

  finely chopped

• large avocado↗1

  peeled, stoned, cut into cubes

• cherry tomato↗250g g

  halved

• spring onions↗2

  thinly sliced

• bag rocket↗100g g
• small bunch basil↗

  leaves, torn

Step-by-step instructions

1. 1

   Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.

2. 2

   Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well – don’t mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.