500 gm prawns, shelled and deveined
125 gm snow peas, trimmed
500 gm hot boiled cooked penne
1 cup milk
1 tablespoon plain flour
1 tablespoon chopped fresh sage
1 / 2 teaspoon saffron threads or a pinch saffron powder
30 gm butter
Salt + pepper
Melt butter in a saucepan. Stir in flour. Cook for one minute.
Remove pan from heat. Gradually blend in milk whilst stirring continuously.
Add saffron and sage. Return pan to heat.
Cook, stirring until sauce boils and thickens.
Add prawns and snow peas.
Cook for 10 minutes over low heat or until prawns are cooked.
Season to taste. Toss through hot pasta.
Serve with crusty bread and salad
