Method

• 1.
  Heat 2 tbs oil in a large frypan over medium heat. Cook the onion, stirring, for 4 minutes or until slightly softened.
• 2.
  Add 2 cups (240g) peas and cook for a further 2 minutes or until heated through. Transfer the pea mixture to a food processor and whiz to a coarse puree. Season, then set aside and cover to keep warm.
• 3.
  Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions or until al dente, then drain, reserving 1/3 cup (80ml) cooking water. Stir cooking water through pea puree.
• 4.
  Toss pasta, parmesan and remaining 2 tbs oil in a large bowl until combined.
• 5.
  Melt the butter in a frypan over medium heat. Cook the prawns for 2-3 minutes on one side, then turn and add the remaining 1 cup (120g) peas to the pan. Cook for a further 2-3 minutes until prawns are just cooked and peas tender.

• 6.
  Divide the pea puree among bowls, top with pasta then prawns and peas. Garnish with mint to serve.