Lemon Pepper Prawns & Chorizo Fettucine
with Semi-Dried Tomato Salad & Nutty Green Beans
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
green beans
1
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1
prawns
(Contains Crustacean;)
1
lemon pepper seasoning
1
garlic paste
1
cream cheese
(Contains Milk;)
1
semi-dried tomatoes
(Contains Sulphites;)
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
balsamic vinegar
Nutritional Values
Instructions
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain fettuccine.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, trim green beans. Roughly chop mild chorizo. • In a medium bowl, combine prawns, lemon pepper seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl. Season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chorizo and prawns, tossing occasionally, until prawns are pink and starting to curl and chorizo is golden, 4-6 minutes. • Transfer to a bowl.
• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic paste, until fragrant, 1 minute. • Add cream cheese and the reserved pasta water, stirring until combined, 2-3 minutes. • Stir in Parmesan cheese until smooth and combined, 1 minute. • Remove pan from heat and stir in cooked fettuccine, chorizo and prawns until combined. Season with salt and pepper.
• In a large bowl, combine spinach, rocket & fennel mix, semi-dried tomatoes and a drizzle of balsamic vinegar. Season.
• Bring everything to the table. • Serve lemon pepper prawns & chorizo fettuccine with semi-dried tomato salad and green beans. • Top salad and green beans with flaked almonds to serve. Enjoy!