Peas, please…

Prawn Linguine

WHAT would we do without frozen peas? Yes, the UK remains the largest producer and consumer of frozen peas in Europe – and from July 1-7 is Great British Pea Week, celebrating the 700 pea farmers across the UK, who produce 2-billion portions of peas each year and have just eight weeks to harvest – with the majority making it from field to frozen in under two-and-a-half hours.

So our recipe this month is a simple prawn dish which makes use of handy ingredients in the fridge and freezer ready to make a quick supper… as well as frozen peas, of course! It’s also a recipe that can well be halved to make a delicious dinner for two. It’s by Hattie Ellis and is from the BBC Food website.

Prawn Linguine





  • 320g /11½oz linguine 

  • 200g/7oz frozen peas 

  • 1 tbsp extra virgin olive oil

  • 1 large garlic clove, finely chopped

  • Large pinch chilli flakes

  • 300–400g/10½–14oz cooked small prawns  

  • 250g/9oz mascarpone or 300ml/10fl oz double cream 

  • 100g/3½oz rocket 

  • 1 unwaxed lemon; juice and finely grated zest of half a lemon 

  • Salt and freshly ground black pepper 


  • Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes.
  • Meanwhile, heat the oil in a large saucepan or frying pan over medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring.
  • Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts.
  • Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving.