Summer vegetables and prawns Pasta
Ingredients
- 300 g tagliatelle
- 3 tbsp olive oil plus extra for drizzling
- 2 garlic cloves
- 1 small courgette sliced
- ½ broccoli cut into small florets
- 100 g green bean sliced
- 200 g prawns
- 1 tbsp pesto
- 100 g parmesan
- 1 lemon grated zest and juice
Method
- Cook the pasta in a large pan of boiling salted water as per pack instruction or until al dente.
- in large pan, over medium heat, warm the olive oil. Add the garlic, courgette, broccoli and gren beans and sautee for 30-45 seconds until slightly softened. season well with sa;lt and pepper.
- Add the prawns and continue sautee for 2-3 minutes until the prawns are cooked or opaque in colour. Sprinkle over some parmesan and 2-4 tbsp of the pasta cooking water to help create a light sauce. Remove from the heat and keep aside warm.
- Once the pasta is cooked. Remove from the heat drain and keep a little of the cooking water to help create a smoother sauce texture if needed.
- Add the pasta to the prawn mixture and add extra pesto and parmesan.
- Shake to combine all the flavours.
- Serve immediately with an extra drizzle of olive oil and fresh herbs.
