Spaghettini with lemon, peas and garlic prawns

350g spaghettini
1 cup fresh or frozen peas
150g sugar snap peas
2 tsp olive oil
20 large green prawns, peeled
3 crushed garlic clobes
finely grated zest and juice 1/2 lemon
1/4 cup white wine
2 tbsp chopped parsley

1. Cook spaghettini, adding peas and sugar snap peas for the last 2 mins of cooking. Reserve 1/3 pasta cooking liquid before draining. Return pasta and peas to saucepan.

2. Heat the oil in a large frying pan on high. Add prawns and stirfry until cooked.

3. Reduce the heat to medium. Add garlic and lemon zest and cook for 1 min. Add white wine and simmer until reduced by half.

4. Toss prawn mixture through pasta and peas with lemon juice, parsley and reserved liquid.