Prawn, sweetcorn & runner bean pasta

• pasta↗400g g

  tubes (we used penne)

• runner beans↗200g bag g

  trimmed and sliced

• sweetcorn↗200g g

  fresh or frozen (or 400g can, drained)

• fromage frais↗5 tbsp tbsp
• coriander pesto↗5 tbsp tbsp
• cooked peeled prawns200g bag g

  defrosted

• coriander

  leaves, to serve (optional)

Step-by-step instructions

1. 1

   Cook the pasta according to pack instructions. Tip in the runner beans and sweetcorn (if using fresh or frozen) for the final 4 mins of the pasta cooking time. Drain and set aside.

2. 2

   Mix the fromage frais and pesto together, then pour into the same saucepan, along with the prawns. (If you’re using canned sweetcorn, add it now.) Warm through briefly over a low heat, then tip in the pasta and veg. Take off the heat, toss together and sprinkle with coriander, if using.