Pesto & Cherry Tomato Prawn Fettuccine
with Parmesan Salad & Garlic Bread
- Sulphites
- Milk
- Cashew
- Wheat
- Gluten
- Soy
- Crustaceans
- Tree nuts
- Pine nut
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Brazil nut
- Pistachio
- Pecan
- Peanuts
- Cashew
- Macadamia
- Tree nuts
- Walnut
Ingredients
1 packet
Balsamic Glaze
(Contains: Sulphites)
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Brown Onion
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
3
Garlic
1
Lemon
1
Long Chilli
1 packet
Parmesan Cheese
(Contains: Milk)
1
Pear
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Pine Nuts
(Contains: Tree nuts, Pine nut May be present: Hazelnut, Milk, Soy, Sesame, Almond, Brazil nut, Pistachio, Pecan, Peanuts, Cashew, Macadamia, Tree nuts, Walnut.)
1 packet
Rocket
1 packet
Snacking Tomatoes
1 packet
Tomato Paste
Cooking Steps
• Bring a large saucepan of salted water to the boil. Halve snacking tomatoes. Cut lemon into wedges. Finely chop garlic. Thinly slice pear, brown onion and long chilli (if using). • Place 1/2 the butter and 1/2 the garlic in a small bowl and microwave in 10 second bursts or until melted. • Slice bake-at-home ciabatta in half lengthways, then slice each half across the diagonal.
• Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some of the pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain and return to the pan.
• While the pasta is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 2-3 minutes. • Add garlic & herb seasoning and cook, tossing, until fragrant, 1 minute. Transfer to a plate and cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring occasionally, until tender, 3-4 minutes. • Add snacking tomatoes, tomato paste, chilli (if using) and remaining garlic and cook, tossing, until starting to soften, 2-3 minutes. • Add the reserved pasta water, remaining butter, fettuccine, prawns (plus any resting juices!) and a squeeze of lemon juice. Toss to combine and season to taste. TIP: Add a splash more water to the sauce if it looks too thick.
• While the onion is cooking, brush garlic butter over the cut sides of the ciabatta and season. • Place the bread directly onto the wire racks and grill until golden, 5 minutes. • In a serving bowl, combine salad leaves, pear and a drizzle of olive oil. Season and toss.
• Divide the tomato and prawn fettuccine between bowls then top with basil pesto. • Top the salad with pine nuts, shaved Parmesan cheese and a drizzle of the balsamic glaze. • Serve with the garlic bread and any remaining lemon wedges. Enjoy!
