140g/5oz dried pasta, preferably wholemeal
85g/3oz frozen peas
85g/3oz frozen broad beans, podded if you like
100g/4oz broccoli, cut into small florets
100g/4oz cooked and peeled prawns
1 lemon, ½ zest and juice, ½ cut into wedges
3 tbsp light mascarpone
½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve
Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.
Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.