Prawn Tagliatelle with Roasted Asparagus
This vibrant dish is a celebration of fresh flavours, combining tender prawns with the earthy sweetness of roasted asparagus and the zesty kick of chilli. It's a delightful way to enjoy a healthy and satisfying meal, packed with protein and vitamins. The hard Italian cheese adds a touch of richness, making every bite a pure pleasure.
Ingredients
asparagus160 g
garlic2 whole
pepper1 whole
chorizo60 g
tomato passata1 g
chicken stock paste15 tbsp
tagliatelle200 g
cider vinegar15 tbsp
king prawns225 g
red chilli0.5 whole
rocket40 g
hard italian style cheese20 g
sugar2.4 tsp
water150 ml
salt1.5 pinch
black pepper1.5 pinch
extra virgin olive oil0.8 tbsp
sun-dried tomato paste25 g
Instructions
Chef's Tips
For a richer flavour, use a good quality sun-dried tomato paste. The better the paste, the better the taste.
Roast the Asparagus
Preheat the oven to 220°C/200°C fan/gas mark 7.
Prepare the Vegetables
Trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Roast the Asparagus
Place the asparagus on a baking tray. Drizzle with olive oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast in the middle shelf until tender, 10-12 minutes.
Add the Pepper
Meanwhile, boil a full kettle.
Add the Pepper
Heat a large frying pan on medium-high heat (no oil). Add the chorizo and stir-fry until it starts to brown, 2-3 minutes.
Add the Pepper
Once the chorizo has started to brown, add the sliced pepper and fry until just soft, 3-4 minutes (add a little oil if needed). Continue to stir while it cooks.
Add the Pepper
Add the garlic and sun-dried tomato paste, then stir-fry until fragrant, 30 seconds.
Sauce Things Up
Stir the passata, sugar, water and chicken stock paste into the pan.
Sauce Things Up
Bring to the boil, then lower the heat and simmer until thickened, 4-5 minutes.
Tagliatelle Time
Pour the boiled water into a large saucepan with 1 tsp salt.
Tagliatelle Time
Add the tagliatelle and bring back to the boil. Cook until tender, 3-4 minutes.
Tagliatelle Time
In a large bowl, mix together the olive oil, cider vinegar, a pinch of salt, pepper and sugar. Set the dressing aside.
Tagliatelle Time
Once the tagliatelle is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Cook the Prawns
Once the sauce has thickened, drain the prawns.
Cook the Prawns
Bring the sauce to the boil, then stir in the prawns and cook for another 5-6 minutes. Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Cook the Prawns
Thinly slice the red chilli.
Cook the Prawns
Season the sauce to taste with salt and pepper, then remove from the heat. Add the cooked tagliatelle to the sauce and toss to coat.
Finish and Serve
Just before serving, add the rocket to the bowl of dressing and toss to coat.
Finish and Serve
Share the prawn tagliatelle between your bowls and spoon over any remaining sauce.
Finish and Serve
Top with the roasted asparagus and scatter over the chilli slices. Sprinkle over the hard Italian style cheese, then serve with the rocket salad alongside.
