Creamy Tomato & Prawn Fettuccine for Dinner

While the tomatoes are roasting, zest the lemon to get a good pinch, then slice into wedges. Thinly slice the pear into wedges and set aside. Finely chop the garlic. 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), then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the prawns, tossing, until pink and starting to curl up, 3 minutes. Remove from the heat. Season, then add the lemon zest. Toss to combine, then transfer to a bowl. Cover to keep warm.

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

To the pan with the sauce, add the cooked fettuccine, roasted tomatoes, a squeeze of lemon juice and the reserved pasta water. Toss to combine and season to taste. Remove from the heat. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the baby spinach leaves and pear. Toss to combine.