Prawn, rocket and pasta salad

Ingredients

200 g	Angel hair pasta (Main)
1 cup	Frozen peas
500 g	Cooked prawns, peeled (Main)
1 bag	Fennel, bulb grated, fronds reserved
4 cups	Baby rocket (Main)
½ cup	Mint leaves

Dressing

3 Tbsp	Fresh lime juice
½ cup	Ranch dressing, or other creamy dressing (Main)
1 tsp	Sesame oil
2 tsp	Chopped ginger

Directions

1. Cook the pasta in a large saucepan of boiling water, according to the packet instructions. Add the peas during the last 2 minutes of cooking. Drain well. Rinse under cold water.
2. Place the pasta, peas, prawns, fennel, rocket and mint in a large bowl. Toss to combine.
3. Whisk the lime juice, dressing, sesame oil and root ginger in a small jug. Drizzle over the salad. Garnish with the reserved fennel fronds.