Creamy Tomato & Prawn Fettuccine with Pear & Rocket Salad for Dinner

While the cherry tomatoes are roasting, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Cook the egg fettuccine in the boiling water until 'al dente', 3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and drain. Return the pasta to the saucepan with a drizzle of olive oil to prevent the pasta sticking together. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the prawns, tossing, until pink and starting to curl up, 3 minutes. Remove from the heat, add the lemon zest and season with salt and pepper. Toss to combine then transfer to a bowl.

Return the frying pan to a medium-high heat with the butter, garlic and a drizzle of olive oil and cook until fragrant, 1 minute. Add the light thickened cream, tomato sugo, chicken stock pot and a pinch of chilli flakes (if using) and cook until the sauce has thickened, 2-3 mins.

Add the fettuccine, roasted cherry tomatoes, a squeeze of lemon juice and the reserved pasta water to the sauce. Toss to combine and season to taste. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil and season with salt and pepper. Add the spinach & rocket mix and pear and toss to combine.

Roughly chop the basil. Divide the creamy tomato fettuccine between bowls, then top with the prawns. Sprinkle over the slivered almonds, basil and extra chilli flakes (if using). Serve with the pear and rocket salad and any remaining lemon wedges.