Monday, 10 January 2011

Recipe: Farfalle With Prawns

Unbelievably simple, in fact the most time consuming thing is waiting for the water to boil for the pasta, so if you use the kettle it’s even quicker

I thought the taste would be limited but the small amount of ingredients produce a dish full of flavour, however despite it's simplicity be careful not to overcook the prawns or you'll end up with pasta a fish flavoured rubber.

Serves 2
120g Frozen Peas or a couple of handfuls
2 Tablespoons of Olive Oil
1 Shallot finely chopped
1 Packet of Cooked prawns
100ml dry white wine
Enough Farfalle for two, measure it out in the bowls before hand, remember it expands slightly
Good handful of chopped flat leaf parsley
Good slug of extra virgin olive oil

Put the pasta water on to boil
In a wide frying pan heat the oil then gently sweat the shallots for a couple of mins
Add the prawns and peas then cook for a couple of mins
Stir in the white wine and bring to the boil and simmer whilst the pasta is cooking, remember to season to your taste
To the pasta water add a good deal of salt and then cook the pasta to packet instructions
When the pasta is done, drain and add to the pan with the prawns, stir well so that all the pasta is coated. Now stir in the chopped parsley
Finally dish into the bowls add a good drizzle of extra virgin olive oil and that’s it , no really that’s all there is to it

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