Prawn, mange tout and mint sauce with pasta (5 mins prep/10 mins cooking)

This tasty dish is courtesy of my friend Louise who made it during a pasta making lesson (although I have made it with shop-bought tagliatelle).  It combines the pasta with succulent prawns, mange tout, mint, garlic and creme fraiche.  Super easy and quick (unless like Louise you made the pasta…)!  Don’t scrimp on the mint as it needs lots.  Quick time saving tip about garlic – if crushing it, you do not need to peel it first, as only the inside of the clove will come out and the skin will stay inside.  Thanks for the recipe Louise!  Serves 4.


2 tbsp olive oil
2 cloves garlic, chopped or crushed
175g mange tout
350g (or more if you fancy) shelled prawns, cooked
3 tbsp fresh mint (has to be fresh, the more the better I think)
175 – 200ml creme fraiche
Salt and freshly ground black pepper

Gently heat the oil in a pan. Add the garlic and mange tout and cook gently for 3 minutes.  Add the remaining ingredients, season well and cook gently for 1 minute, then toss with the hot pasta.  Garnish with more fresh mint.

Louise thoroughly recommends the pasta making course, which was at a very welcoming venue in Frinton-On-Sea in Essex.  Here is their website: