This exotic combination showcases the best of Australian summer produce.


  • 150g snow peas
  • 500g fettuccine
  • 60ml (1/4 cup) olive oil
  • 1 teaspoon crushed garlic
  • 16 medium green prawns, shelled, de-veined, tails on
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 3/4 cup thickened cream
  • 3 mangoes, peeled and cut into thin slices


  1. Blanch the snow peas in boiling, salted water for one minute, then refresh under cold water. Drain and set aside.
  2. Cook the fettuccine in a large pan of boiling, salted water according to the packet directions. Drain.
  3. Heat oil in a large frying pan over medium-high heat. Add garlic and prawns and cook for 2-3 minutes until prawns have turned pink. Remove prawns and set aside. Return pan to the heat and add herbs, cream and snow peas. Cook for a further 1-2 minutes.
  4. Toss pasta with cream sauce, mango slices and cooked prawns.