Spaghetti with Italian-Style Salsa Verde, Prawns and Peas

Ingredients:
- - 150g dried spaghetti
  - 200g raw peeled prawns
  - 2 tsp sunflower oil
  - Salt and pepper
  - 100g frozen peas
  - 2 tbsp extra virgin olive oil
  - 1 Holy Moly Italian-Style Salsa Verde
  - 50g grated parmesan (optional)
Method:
- 1. Place a large pan of salted water on a high heat and bring to boil. Once boiling, add the spaghetti and stir to prevent it sticking together. Reduce the heat so the water is at a simmer, and stir occasionally to prevent sticking. Cook for 10 minutes. 2. Whilst the spaghetti is cooking, place the prawns in a bowl, season well with salt and pepper then add the sunflower oil and mix to combine everything. Place a frying pan on a high heat and when hot, add the prawns, cooking for 2-3 minutes on each side, or until cooked through. Turn the heat off and set aside the prawns, but don’t wash the pan as you will need it again.
  3. After 10 minutes, add the peas to the spaghetti and cook for 2 minutes. Check the spaghetti - it should be cooked but with a little bite. Cook for longer if you prefer.
  
  4. Drain the spaghetti and peas then add to the frying pan. Put the pan on a low heat, add the prawns, olive oil and the whole pot of Fresh Salsa Verde. Toss or use tongs to make sure everything is well coated, then taste and add more salt if needed. Divide between plates then top with grated parmesan.

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