Prawn & Semi-Dried Tomato Fasta-Pasta
with Rocket Salad & Parmesan
- Crustaceans
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Sulphites
Golden strands of pasta combine with semi-dried tomatoes, cream and smokey prawns to create this simple but elegant meal, which will even get the kids' stamp of approval. Serve with a slightly peppery salad to balance out the richness and dinner is complete.
Ingredients
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy.)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Nan's Special Seasoning
½ packet
Parmesan Cheese
(Contains: Milk)
1 packet
Rocket Leaves
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle. Roughly chop semi-dried tomatoes and mild chorizo.
• Half-fill a large saucepan with the boiling water, add a pinch of salt and cook
fettuccine in the boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients), then drain pasta and return to pan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
• While pasta is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns and snacking tomatoes, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate, leaving the residual oil in the pan. • Return frying pan to medium-high heat. Add garlic paste and Nan's special seasoning and cook until fragrant, 1 minute.
• Return prawns and snacking tomatoes to the pan, then add light cooking cream, cooked spaghetti, semi-dried tomatoes and reserved pasta water, tossing, until combined and heated through, 1 minute. Season with salt and pepper to taste. • Meanwhile, in a large bowl, combine rocket leaves and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the dressing and tossing the salad.
• Divide prawns and semi-dried tomato pasta between bowls. • Top with Parmesan cheese (see ingredients). • Serve with rocket salad. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese over the pasta!
