This is a super-fast dish to prepare, taking under 15 minutes from start to finish. It’s also very light – a perfect summer dish.
SERVES 4
- 1 packet spaghetti
- 400g (1lb) shrimp, peeled
- 400g (1lb) peas
- 3 cloves of garlic, chopped
- 8 cherry tomatoes, halved
- 1 tbsp olive oil
- a glug of white wine
- 2 tbsp pesto
- Salt and pepper to taste
METHOD
1. Bring a large pot of water to a boil. Add the spaghetti, and cook for 8 to 10 minutes or until al dente.
2. Meanwhile, heat the olive oil in a frying pan over high heat.
3. Add in the shrimp, peas and garlic. Cook and stir for 2 minutes, until the shrimp are almost opaque. Then add a dash of white wine, and reduce to a simmer for 2 minutes.
4. Now add the pesto and tomatoes and cook for 30 seconds.
5. Drain the pasta, then add to the frying pan, toss to combine, and serve.