‘Little ears’ with prawns, peas and pesto
350 g orecchiette or other small pasta shapes
500 g small cooked prawns
200 g cooked frozen peas
Half a 250 g tub (or a small jar) crème fraîche
Small jar pesto or stukku tal-ħabaq
Salt and pepper
• Cook and drain the pasta and if you are serving it cold, cool it quickly under cold running water, drain again, return it to the pan and stir in a tablespoon or two of olive oil. Stir in the prawns, peas and crème fraîche and three or four heaped teaspoons of pesto or stukku or to taste.
Season with salt and pepper, turn it into a serving dish (or plastic storage box if it’s for the beach), cover with clingfilm and chill.
If the pasta is to be served hot, drain it and return it to the pan with a tablespoon or two of the cooking water.
Put the pan over low heat, add the prawns, peas, crème fraîche and pesto and stir until everything is piping hot.
Season with salt and pepper and serve in warm bowls.