Prawns with risoni & peas

PREP + COOK TIME 20 MINUTES SERVES

20g butter, chopped

2 cloves garlic, crushed

½ cup (125ml) chicken stock

½ cup (125ml) water

2½ cups (300g) frozen peas

1 cup (220g) risoni pasta

2 tablespoons extra virgin olive oil 12 uncooked shelled medium prawns (540g), tails intact

¼ cup coarsely chopped fresh flat-leaf parsley

1 fresh long red chilli, seeded, chopped finely

2 teaspoons extra virgin olive oil, extra, to serve lemon wedges, parsley sprigs, to serve

1 Melt butter in a saucepan over low heat. Once foaming, add half the garlic. Cook, stirring, until lightly golden. Add stock and the water. Bring to the boil; reduce heat slightly. Add peas; cook, covered, for 3 minutes or until tender. Remove and reserve ½ cup peas.

2 Cook pasta in a saucepan of boiling salted water until almost tender; drain.

3 Meanwhile, heat oil in a large frying pan over high heat. Cook the prawns for 1 minute. Add remaining garlic; turn prawns over. Cook for a further minute or until just cooked through.

4 Using a stick blender (or small food processor), coarsely puree pea and stock mixture; stir in reserved whole peas. Season to taste. Stir puree mixture and pasta into pan with prawns. Cook until mixture is heated through. Stir in parsley and chilli.

5 To serve, divide mixture between bowls, drizzle with extra oil. Top with parsley sprigs and accompany with lemon wedges.

Snake beans are long, thin green beans that are Asian in origin. If unavailable, you can use green beans. In this dish we’ve used Thai basil, also known as ‘bai kaprow’ or ‘holy basil’. If you can’t find it, use ordinary sweet basil instead.