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Nutrition: per serving

  • kcal636
  • fat24g
  • saturates3g
  • carbs80g
  • sugars0g
  • fibre6g
  • protein32g
  • salt0.55g
    low
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Method

  • step 1

    Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.

  • step 2

    Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well – don’t mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.8 out of 5.11 ratings

chick14

Really nice dish, quick and easy to make. More than enough for seconds and lunch the next day will deffo be making again!

claudia21

This was lovely! My other half doesn't like salad unless it's "interesting" and this sure fits the bill as he loves pasta! It was substantial but healthy. Alterations were few, I made it for two so kept the sauce ingredients the same quantity but reduced the pasta to 130g and the prawns to 150g as…

bikerbell

Yum. Really enjoyed this dish, even though I forget to add the basil. After reading the reviews, I halved the pasta but kept the dressing the same. There was plenty for the 2 of us and enough leftovers for a lunch box the next day. I will definitely be making this again.

Janec3 avatar

Janec3

This was really quick to make and tasted delicious. Added a chopped red chilli to give it a bit of punch which worked really well. Next time will add black olives. Recipe made loads, enough for two packed lunches.

sarahmtango

A star rating of 5 out of 5.

Fresh, delicious, a definite favourite!

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