Jools' sweet pea & prawn pasta
Fish tales

Jools’ sweet pea & prawn pasta

Recipe (dinner)

The favourite dish from Jools Oliver is a sweet pea & PRAWN pasta! Really quick, healthy & delicious, the kids will go crazy for it. This is the kind of dish you can knock up ridiculously fast right after work.

Recipe adapted from Save With Jamie –

  • 1

    Fill and boil the kettle.

    Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.

    Add the pasta shells and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked. Meanwhile…

  • 2

    On a chopping board, peel and finely chop the garlic.
    Carefully slice the chilli in half lengthways, hold the stalk-end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith, then finely slice it.

  • 3

    Place a large frying pan on a medium heat and add 2 tablespoons of olive oil.
    Carefully add the garlic and chilli and fry for 1 to 2 minutes, or until lightly golden, stirring occasionally.
    Stir in the prawns, peas and tomato purée.
    Use a ladle to scoop out and add a little boiling water from the pasta pan, then give it all a good stir.

  • 4

    Reduce the heat to low and simmer gently until the pasta is ready.
    Once the pasta is done, ladle out and reserve a mug of the cooking water and keep it to one side, then drain in a colander over the sink and tip the pasta back into the pot.
    Use a microplane to grate the Parmesan onto a board.
    Season the sauce to taste, then stir the pasta into the sauce, adding a splash of the pasta water to loosen, if needed.

  • 5

    Add the Parmesan and mix everything together.
    Divide between your bowls and serve right away.
    Your prawn pasta is ready!


  • - sea salt

  • - black pepper

  • - 320 g dried pasta shells

  • - 4 garlic cloves

  • - 1 red chili

  • - olive oil

  • - 200g frozen cooked prawns

  • - 200g frozen peas

  • - 1 heaped tbsp tomato purée

  • - 30g parmesan cheese

  • 20
  • 4 persons