Pink and green prawn and pasta salad

Method

1. Whisk all the marinade ingredients together in a bowl. Pour half in a jug for later, then add the prawns to the bowl and toss to coat in the remaining dressing. Leave them to marinate while you cook the rest of the dish, but don’t leave them in there for longer than 30 minutes.
2. Bring a large pan of salted water to the boil, then add the pasta and cook according to the packet instructions. Drain, tip into a large serving bowl, then pour over the reserved dressing while the pasta is hot. Toss to coat, then set aside to cool to room temperature, tossing a few times.
3. While the pasta cools, bring a pan of water to the boil and cook the peas and broad beans for a few minutes, then drain and cool under cold running water to halt the cooking process. Add them to the cooled pasta along with the rest of the vegetables and herbs.
4. Warm a frying pan over a high heat, then add the prawns and their marinade. Cook, rattling the pan from time to time, until the prawns are pink and opaque. Tip them – along with any marinade remaining in the pan – into the pasta and stir. Season with salt and pepper and serve with lemon wedges.