TAGLIATELLE WITH PRAWNS, PEAS AND PESTO | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

You can happily invite guests midweek with these stylish, easy-to-make dishes. You’ll find the recipes in our May issue. Download the free shopping list HERE.

(Serves 4)

INGREDIENTS

350g tagliatelle

10ml olive or avocado oil

15ml butter

400g prawns

5ml paprika

salt and milled black pepper, to taste

120g frozen peas

45ml basil pesto

250g mascarpone

125ml water

5ml orange zest

TO SERVE

20g fresh rocket

1. Cook the tagliatelle according to the packet instructions and keep warm.

2. Heat the oil and butter in a wide pan and fry the prawns and paprika for 2–3 minutes. Season to taste with salt and pepper.

3. Add the peas, pesto, mascarpone and water and simmer for 2–3 minutes.

4. Add the cooked, drained tagliatelle and orange zest and heat through.

5. Serve at once, topped with fresh rocket leaves.

 

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