Gre­mo­lata prawn pasta

Easy Cook - - EVERYDAY BUDGET -

Serves 2 Prep 10 mins Cook 10 mins £ 2.60 a por­tion 625 kcals, 30g fat, 5g sat. fat, 3g sugar 175g tagli­atelle 1 large gar­lic clove zest 1 lemon and juice ½ small bunch pars­ley large hand­ful rocket 50ml ex­tra vir­gin olive oil, plus a splash

for fry­ing knob of but­ter 200g peeled raw prawns good pinch chilli flakes

Cook the pasta in a large pan of salted boil­ing wa­ter fol­low­ing pack in­struc­tions un­til al dente.

Mean­while, make the gre­mo­lata. In a food pro­ces­sor (or by hand), finely chop the gar­lic with the zest, pars­ley (in­clude the stalks) and rocket. Sea­son gen­er­ously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.

Melt the knob of but­ter with a small splash of oil in a fry­ing pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more un­til the prawns are cooked. Drain the pasta and re­turn to the pan. Add the gre­mo­lata and the chilli prawns, toss well to coat and check the sea­son­ing. Di­vide be­tween 2 warmed bowls and serve.

Tip Buy frozen prawns KH [QW ECP ƂPF VJGO VJG[ TG OWEJ EJGCRGT CPF C WUGHWN CFFKVKQP VQ VJG HTGG\GT

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