Ingredients

• 450g/1 lb medium raw prawns

• 6 spring onions

• 50g/2 oz butter

• 225g/8 oz feta cheese

• small bunch fresh chives

• 450g/1 lb penne, garganelle or rigatoni

• salt and ground black pepper

Serves 4

Method:

1. Remove the heads from the prawns by twisting and pulling off. Peel the prawns and discard the shells. Chop the spring onions.

2. Melt the butter in a frying pan and cook the prawns. When they turn pink, add the spring onions and cook gently for 1 minute more.

3. Cut the feta cheese into 1cm/1/2 in dice. Stir the dice into the prawn mixture and season to taste with pepper.

4. Cut the chives into 2.5cm/1 in lengths and stir half into the prawn mixture.

5. Bring a saucepan of salted water to the boil and cook the pasta according to the instructions on the packet. Drain well, pile into a warmed serving dish and top with the sauce. Scatter with the remaining chives and serve.