Step 1 Bring a large saucepan of water to the boil. Cook fettuccine according to packet instructions, or until al dente. Drain, reserving 1/3 cup pasta water, then return fettuccine to saucepan.

Step 2 Meanwhile, place peas, basil, ricotta, lemon juice and pine nuts in a food processor; blend until pesto is almost smooth.

Step 3 Heat garlic oil in a large frying pan set over high heat. Cook prawns, stirring, for 2–3 minutes, or until pink and cooked through.

Step 4 Add reserved pasta water, pea pesto and prawns to fettuccine saucepan; toss lightly to combine.

Step 5 Divide fettuccine among plates, top with rocket and serve with lemon wedges.