Step 1Preheat oven to 130°C and line a baking tray with baking paper. Place tomatoes on prepared tray. Sprinkle with lemon zest, chilli and half of the garlic; spray with olive oil. Bake for 30–35 minutes, or until wilted and tender.
Step 2Cook pasta in a large saucepan of boiling water, following packet instructions, or until al dente. Add the snow peas for the last minute of cooking time. Drain. Return to saucepan.
Step 3Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Cook the prawns and the remaining garlic, stirring, for 2–3 minutes, or until prawns are golden and cooked through.
Step 4Add slow-roasted tomatoes, pasta, basil and lemon juice to prawn mixture; toss to combine. Serve the pasta topped with crumbled feta and basil leaves.