400g bag penne
pasta
400g bag raw peeled tiger prawns
defrosted
4 tbsp olive oil
juice and zest of 1 large lemon
1 small garlic clove
finely chopped
1 large avocado
peeled, stoned, cut into cubes
250g cherry tomato
halved
2 spring onions
thinly sliced
100g bag rocket
small bunch basil
leaves, torn

Method
step 1
Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.

step 2
Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well – don’t mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.