Prep time: 20 minutes
Cooking time: 12-15 minutes
Serves: 4
• 350g short pasta
• 400g can cannellini beans, drained, rinsed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 500g cooked prawns, peeled
• 150g semi-dried tomatoes, roughly chopped
• 125g baby rocket leaves
1. Cook the pasta in a large pan of salted boiling water until al dente (see packet for cooking time). Drain into a colander, rinse under cold running water. Drain well.
2. Combine the cooked pasta and beans in a large bowl. Drizzle with the oil, vinegar and lemon juice, and toss to combine.
3. Add the peeled prawns, tomatoes and rocket leaves. Season with salt and pepper to taste, and toss everything again to combine.