1 Blitz the peas, mint, spinach,1 tablespoon of olive oil, zest, juice and garlic in food processor. Add ¹/³ cup of cold water and blitz until smooth. Season pesto with cracked black pepper.
2 Cook pasta in a large saucepan of boiling water, following packet directions, or until al dente. Drain. Return pasta to pan.
3 Meanwhile, heat remaining oil in a large frying pan over high heat. Cook capsicums, stirring, for 8 minutes, or until tender. Add prawns and cook, stirring, for 3 minutes, or until golden and cooked through.
4 Add prawns and pea pesto to pasta; toss the mixture to combine. Divide pasta among four serving bowls and scatter with extra mint leaves, to serve.