Pesto & Cherry Tomato Prawn Fettuccine for Dinner
with White Chocolate Pots for Dessert- Milk
- Gluten
- Soy
- Wheat
- Crustaceans
- Pine Nut
- Sulphites
- Almond
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Soy
- Peanuts
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Gluten
- Wheat
- Pine Nut
- Cashew
New year, new recipes! Start the new year season by whipping up this high-class fettuccine dish. With the additions of blistered cherry tomatoes, garlicky prawns and a side of garlic bread, you will be stepping into the new year with a full stomach and big smiles - Oh and don't forget the white chocolate pots for dessert. We don't endorse skipping dessert in your new year's resolution! *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1 punnet
snacking tomatoes
½
lemon
1
pear
3 clove
garlic
1
brown onion
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
prawns
(Contains: Crustaceans;)
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 bag
salad leaves
1 packet
basil pesto
(Contains: Milk;)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Sesame, Almond, Hazelnut, Soy, Peanuts, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut.)
½ bottle
balsamic glaze
(Contains: Sulphites;)
½
Long Chilli
1 sachet
Parmesan cheese
(Contains: Milk;)
2 packet
thickened cream
(Contains: Milk;)
2 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Sesame, Almond, Hazelnut, Peanuts, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Gluten, Wheat, Pine Nut.)
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Sesame, Hazelnut, Soy, Peanuts, Brazil nut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Cashew.)
Not included in your delivery
1
olive oil
50 g
butter
(Contains: Milk;)
Utensils
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 fettuccine to the pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• 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 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 (see ingredients). • Serve with the garlic bread and any remaining lemon wedges. Enjoy!
