A quick and easy low-fat supper, ready in just 15 minutes
Prep:5 mins
Serves 4
400g pasta tubes (we used penne)200g bag runner beans, trimmed and sliced200g sweetcorn, fresh or frozen (or 400g can, drained)5 tbsp fromage frais5 tbsp coriander pesto200g bag cooked peeled prawns, defrostedcoriander leaves, to serve (optional)
STEP 1Cook the pasta according to pack instructions. Tip in the runner beans and sweetcorn (if using fresh or frozen) for the final 4 mins of the pasta cooking time. Drain and set aside.STEP 2Mix the fromage frais and pesto together, then pour into the same saucepan, along with the prawns. (If you’re using canned sweetcorn, add it now.) Warm through briefly over a low heat, then tip in the pasta and veg. Take off the heat, toss together and sprinkle with coriander, if using.
