• 150 g frozen broad beans or 500g fresh broad beans, podded
  • 250 g conchiglie pasta (or similar)
  • 1 onion, peeled and thinly sliced
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 garlic clove, peeled and crushed
  • 1 red chilli, washed, halved, deseeded and thinly sliced
  • 75 ml white wine
  • 100 ml good-quality fish stock
  • 600 g frozen raw shell-on jumbo king prawns, defrosted, peeled and deveined – you can leave the tails intact
  • 1 handful fresh baby mint leaves, washed, to finish


  1. 1

    Bring a small pan of lightly salted water to the boil and blanch the broad beans for 4-5 minutes, then drain and, if time allows, double-pod them.

  2. 2

    Cook the pasta in a large pan of boiling salted water until al dente, then drain, reserving a cupful of the pasta water. Meanwhile, sauté the onion in the olive oil in a frying pan over a medium heat for 5 minutes. Add the garlic and chilli, and sauté for a further 4 minutes. Add the broad beans to the pan, stirring slowly, and cook for 3 more minutes. Add salt and pepper to taste, along with the white wine, and cook for another 3 minutes to allow most of the wine to evaporate. Add the fish stock and prawns and cook for 3-5 minutes, or until the prawns have turned pink and are cooked through.


  3. 3

    If the prawn sauce becomes too dry, add a little of the reserved pasta water. Toss the pasta with the prawn sauce. Transfer to warm serving bowls and finish with a scattering of mint, a drizzle of extra-virgin olive oil and some freshly ground black pepper.


Nutritional Details

Each serving provides
  • Energy 1976kj 472kcal 24%
  • Fat 8.5g 12%
  • Saturates 1.6g 8%
  • Sugars 4.5g 5%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 553kj/132kcal

Each serving provides

15.4g carbohydrate 1.2g fibre 10.8g protein

Back to top