This was such a quick, simple delicious meal, great for when you have had a busy long day. Plus, any leftovers would make a wonderful salad for lunch the next day.
One dozen prawns, de-veined, peeled, tail off (I used frozen, that I thawed in the refrigerator)
1 sliced garlic clove
2 cups Tinkyada Rice Pasta shells
4 heaping Tblsp. Basil Pesto
2/3 cup frozen peas
1 sliced green onion
salt and Pepper
Cook the pasta as per directions on the package.
Five minutes before the pasta is cooked, heat up a frying pan on low medium heat, with a good knob of butter, then add in the sliced garlic. Saute about 2-3 minutes, until golden, then remove the garlic. Turn up the heat to medium, and add in the prawns, salt and pepper, sauteing about 2 minutes per side, or until cooked through. Transfer to a plate and set aside.
Two minutes before the pasta is cooked, add in the 2/3 cup of frozen peas, stirring. After the last two minutes of cooking time, drain the pasta and the peas, shaking off any excess water. Transfer the pasta and the peas to a bowl.
Then add in the pesto, Parmesan cheese, mixing well to combine. Top with more Parmesan Cheese, then top with the prawns and the sliced green onions. Serve while hot.