The favourite dish from Jools Oliver is a sweet pea & PRAWN pasta! Really quick, healthy & delicious, the kids will go crazy for it. This is the kind of dish you can knock up ridiculously fast right after work.
Recipe adapted from Save With Jamie – http://www.foodrevolutionday.com/recipes/jools-sweet-pea-and-prawn-pasta/#e5wS4i878RqAw2xO.97
Fill and boil the kettle.
Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
Add the pasta shells and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked. Meanwhile…
On a chopping board, peel and finely chop the garlic.
Carefully slice the chilli in half lengthways, hold the stalk-end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith, then finely slice it.
Place a large frying pan on a medium heat and add 2 tablespoons of olive oil.
Carefully add the garlic and chilli and fry for 1 to 2 minutes, or until lightly golden, stirring occasionally.
Stir in the prawns, peas and tomato purée.
Use a ladle to scoop out and add a little boiling water from the pasta pan, then give it all a good stir.
Reduce the heat to low and simmer gently until the pasta is ready.
Once the pasta is done, ladle out and reserve a mug of the cooking water and keep it to one side, then drain in a colander over the sink and tip the pasta back into the pot.
Use a microplane to grate the Parmesan onto a board.
Season the sauce to taste, then stir the pasta into the sauce, adding a splash of the pasta water to loosen, if needed.
Add the Parmesan and mix everything together.
Divide between your bowls and serve right away.
Your prawn pasta is ready!
- sea salt
- black pepper
- 320 g dried pasta shells
- 4 garlic cloves
- 1 red chili
- olive oil
- 200g frozen cooked prawns
- 200g frozen peas
- 1 heaped tbsp tomato purée
- 30g parmesan cheese