Jono & Jules do food & wine

Easy-peasy and used up some prawns that had been in the freezer for nearly too long.

Lemony prawn pasta with broccoli – to serve 4

• 300g farfalle pasta
• 1 head of broccoli, cut into small florets
• 200g large cooked prawns
• 3 tbsp double cream
• juice of 1/2 a lemon

Cook the pasta according to the instructions on the pack and scoop out and keep a bit of the cooking water near the end. Add the broccoli to the pasta pan 3 minutes before the end of the cooking time and cook for another 3 minutes. Drain and tip back into the pan.

Turn the heat down very low and add the prawns, cream, lemon juice and some seasoning. Add a bit of your pasta water if you need to thin the sauce a bit.

Healthy and low-fat dinner is served (the 3 tbsp of cream is divided between 4 people!!)

(Original recipe from BBC Good Food)