Place a large pot of water on medium heat for your pasta. Add salt once the water boils.

With the spring onion, keep some of the green parts and cut into a julienne. Roughly chop the remainder of the spring onions. Set aside

If required, clean the prawns by de-veining and removing tails. Slice into round quarters. Set aside refrigerated.

To a large frying pan on medium heat, add and melt the butter, then add the spring onion and peas. Cook 3 to 4 minutes until tender. Place in a blender and puree until very smooth. if you need more liquid to blend properly, add a little pasta water. You could also do this in a mortar and pestle then through a fine sieve.

Add the pasta to the salted boiling water and cook al dente.

In the same pan on high heat, add olive oil, salt and pepper and sauté the prawns pieces, don’t over cook them, just sear them nicely. Remove prawn pieces and set aside in warm spot. Add the minced garlic to the same pan and leave to sweat (add more olive oil if required), then deglaze with the white wine. Add the pureed pea mixture and mix well. Add the cooked pasta and the seared prawns. Toss and mix well. Add a little of the pasta cooking water to adjust the consistency of the sauce. Serve with a drizzle of olive oil and freshly cracked pepper.