Creamy Prawn & Tomato Fettuccine

• Meanwhile, zest lemon to get a good pinch, then slice into wedges. Thinly slice pear. Finely chop garlic. • Half-fill a large saucepan with the boiled water over high heat. Add egg fettuccine and cook, uncovered, until ‘al dente’, 3 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. Drizzle with olive oil to prevent sticking. Cover to keep warm.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat. Season, then add lemon zest. Toss to combine, then transfer to a bowl. Cover to keep warm.

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

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