Serves 4

INGREDIENTS:

300g strained yogurt

75g cream cheese

75g CITRUS lemon peel spoon sweet

1 pinch of salt

500g penne or casarecce pasta

40g pinenuts

¼ bunch, parsley

¼ bunch dill

400g prawns, frozen & cleaned (with tails)

1 lemon, zest only

Freshly ground black pepper, to taste

Fill a small pot with water, add the salt and bring to the boil. Add your chosen pasta, according to the directions on the box. Drain the pasta and keep the starchy water, pouring it back into the pot.

Bring the same water to the boil and then add the prawns for 6-8mins. Drain the prawns and then rinse both pasta and prawns with cold water.

Place the yogurt, cream cheese, salt and CITRUS lemon spoon sweet into a blender and combine well. It is not essential that the spoon sweet is totally blended; I prefer to keep a few fine cut pieces of the lemon peel for a more fragrant result.

Finely chop the herbs and lightly roast the pinenuts in a hot, dry pan for more aroma. Mix the pasta, yogurt cream, prawns, pinenuts and herbs.

Serve on a dish, garnished with some additional finely chopped herbs, lemon zest and freshly ground black pepper.

Enjoy!