Carrot Pasta with Prawns and Nuts

Heat the oil in a wok or large frying pan set over a moderate heat until hot. Sprinkle the prawns with salt and pepper and dust with the cornflour, shaking off the excess.

Saute in the oil for 3 - 4 minutes until pink and tender. Remove from the heat and set aside.

Cut the carrots into ribbons of 'tagliatelle' using a y-shaped or wide vegetable peeler. Toss the ribbons with the peas, lemon juice, and seasoning in a mixing bowl.

Toast the pine nuts in a dry frying pan set over a moderate heat. Once aromatic and golden, remove from the pan.