Prawn & Cherry Tomato Fusilli
with Fetta & Flaked Almonds
- Almond
- Gluten
- Wheat
- Crustaceans
- 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.)
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 sachet
Garlic & Herb Seasoning
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 sachet
Nan's Special Seasoning
1 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.
• Divide prawn and cherry tomato fusilli between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!
