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 become a firm favorite of mine.
Pea, chili, and prawn casarecce with rocket
If you have children, begin with a sprinkle of mild pink chili and slowly develop their palates with more outstanding as they grow conversant in its taste. If you like warmness, dried chili will deliver extra oomph.
Prep 15 min
Cook 15 min
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
300g fresh or frozen peas
100g rocket, chopped
One handful of 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, and add the garlic and chili (if used lightly until the tongue is tender but not colored.
Stir in the prawns and continue 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 a boil and prepare the pasta dinner, per packet instructions, including the peas for the 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, and add the remaining butter and lemon juice. Stir well for a minute or two, adding splashes of the reserved water because the liquid is absorbed and returned into the pasta till you have a beautifully sleek sauce.
Stir within the rocket and basil and taste, adjusting the seasoning if wished. Take off the heat and serve immediately with some grated parmesan or grana Padano.
And for the rest of the week.
This makes a super starter without 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 olive oil and refrigerate or freeze; drizzle over grilled veggies, meats, beans, or a grain salad.