Thomasina Miers’ recipe for pea, chilli and prawn pasta

ome recipes are so simple that you wonder how so few substances can integrate to such a dramatically good impact. So is the case with this dish, in which the rich and silky butter peppered with chili and garlic coats the pasta and is given more flavor from the wilted rocket and sweet basil. The entire recipe takes so little time that it has come to be a firm favorite of mine.

Pea, chili and prawn casarecce with rocket

If you have got children, begin with a sprinkle of mild pink chili and slowly develop their palates with more outstanding as they grow to be conversant in its taste. If you like warmness, dried chili will deliver extra oomph.

Prep 15 min
Cook 15 min
Serves 4-6

150g butter
Salt and black pepper
Two garlic cloves, peeled and finely sliced
½-1 clean red chili, finely chopped (non-obligatory)
350g small cooked prawns, roughly chopped
Juice of one lemon
500g casarecce
300g fresh or frozen peas
100g rocket, kind of chopped
One handful basil leaves, more or less chopped
Parmesan or grana padano, to serve

Melt half the butter in a large frying pan over low heat. Season generously with salt and pepper, add the garlic and chili (if the usage of), and lightly fry till the garlic is tender but not colored.


Thomasina Miers’ recipe for pea, chilli and prawn pasta 1

Stir in the prawns and maintain to cook dinner lightly until they’re just warmed via, then take the pan off the heat and add half of the lemon juice.

Bring a pan of generously salted water to the boil and prepare dinner the pasta, in line with packet instructions, including the peas for the very last minute or two. Reserve a cup of the pasta cooking water, then drain.

Return the pasta to the pan over low heat, stir in the prawn mixture, then upload the remaining butter and lemon juice. Stir well for a minute or two, adding splashes of the reserved water because the liquid is absorbed returned into the pasta, till you have got a beautifully sleek sauce.

Stir within the rocket and basil and taste, adjusting the seasoning if wished. Take off the heat and serve right away with some grated parmesan or grana Padano, if you want.

And for the rest of the week.

This makes a super starter with out the pasta, served in a massive earthenware dish with hunks of clean bread to mop up the buttery juices. Whizz up any leftover rocket and basil with a few olive oil and either refrigerate or freeze; drizzle over grilled veggies or meats, beans or a grain salad.

Duane Simpson

Internet fan. Zombie aficionado. Infuriatingly humble problem solver. Alcohol enthusiast. Spent several months exporting UFOs in Jacksonville, FL. A real dynamo when it comes to exporting gravy in Tampa, FL. Spent 2001-2004 implementing saliva in Edison, NJ. Had moderate success getting my feet wet with junk food on Wall Street. Practiced in the art of building Virgin Mary figurines in Tampa, FL. Practiced in the art of marketing Roombas in Phoenix, AZ.

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