Pea, prawn & lemon linguine

Cook 350g linguine following pack instructions. Meanwhile, heat a non-stick pan and gently cook 200g frozen peas, 300g prawns with the zest and juice of 1 lemon for 3-4 mins until the prawns are hot and the peas tender. Season well, stir in 100ml double cream and 2 tbsp of the pasta water, then bubble for 1 min. Drain the linguine and add to the saucepan with the sauce, tossing well to coat. Serve in bowls.

Q