Prawn & Cherry Tomato Orecchiette
with Double Fetta & Flaked Almonds- Almond
- Crustaceans
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
Ingredients
1 packet
Passata
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 sachet
Garlic & Herb Seasoning
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Sesame, Soy, Eggs.)
1 sachet
Nan's Special Seasoning
2 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in the boiling water until ‘al dente’, 11 minutes. • Drain fusilli, then return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, halve snacking tomatoes. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic and snacking tomatoes until fragrant, 1-2 minutes. • Add garlic & herb seasoning, Nan's special seasoning, passata, the water and peeled prawns. Cook, stirring, until sauce is thickened and prawns are pink and starting to curl up, 3-4 minutes. • Add the butter, baby spinach leaves and cooked fusilli. Stir until spinach is wilted. Season to taste, then remove from heat.
If you've doubled your fetta cubes, crumble over fusilli as above.
