Classic Creamy Prawn Pasta Primavera
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Classic Creamy Prawn Pasta Primavera

Classic Creamy Prawn Pasta Primavera

with Leek, Peas and Chive Gremolata

Bright and citrussy, gremolata is an Italian condiment which traditionally consists of parsley, garlic and lemon. This herby sauce is the perfect way to add a burst of fresh flavour to your pasta or meat dish. The tarragon and lemon-loaded version we've used here is sure to cut through the creamy flavours of this classic Italian-style dish.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)


180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Mixed Herbs

1 unit(s)


1 bunch(es)


150 grams

Creme Fraiche

(Contains Milk)

40 grams

Baby Spinach

120 grams


40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

20 grams


125 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3526 kJ
Energy (kcal)843 kcal
Fat40.5 g
of which saturates24.5 g
Carbohydrate86.6 g
of which sugars14.7 g
Protein36 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Large Saucepan
Large Frying Pan
Small Bowl



a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

b) Peel and grate the garlic (or use a garlic press).

c) Trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.


a) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

c) Meanwhile, melt the butter (see pantry for amount) with a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.


a) Once the oil is hot, add the prawns and sliced leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic and cook for 1 min more.

b) Next, stir in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins. IMPORTANT: Cook so the prawns are opaque in the middle.


a) Meanwhile, zest and cut the lemon into wedges. 

b) Finely chop the chives (use scissors if easier).

c) In a small bowl, combine the lemon zest and half the chives. Set your gremolata aside. 


a) Once the sauce has reduced, stir in the creme fraiche, spinach and peas. Bring to the boil and simmer until the spinach is wilted and piping hot, 1-2 mins. Add the cooked pasta and toss to combine.

b) Remove the pan from the heat, then stir through the cheese, remaining chives and a squeeze of lemon juice. 

c) Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little thick.


a) Share the pasta primavera between your bowls.

b) Sprinkle over the chive gremolata to finish. Serve with any remaining lemon wedges for squeezing over.



Step 3 MOD: If you’re adding prawns, add them to the pan with the leek. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.