Step 1

Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente.

Step 2

Meanwhile, blanch the sugar snap peas and asparagus. Drain, set aside and keep warm.

Step 3

Heat the oil in a large non-stick frying pan over medium-high heat. Add the prawns and cook for 2-3 minutes. Add the garlic and lemon pepper and cook for a further minute or until the prawns are golden and cooked through.

Step 4

Drain the pasta and return to pan. Toss the prawns, sugar snap peas, asparagus and a pinch of sea salt through the pasta. Scatter with basil and serve with lemon wedges if desired.