Friday, 7 February 2014

Foodie Friday - Lemony prawn & pea tagliatelle recipe

by Bex

This recipe was inspired by one I found by chance on the BBC Good Food website when looking up another prawn recipe.  I used their recipe for the basic sauce but added a few changes including swapping the soured cream for low fat creme fraiche...

Serves 4
handful of pine nuts
400g fresh tagliatelle (although mine was a little dry so this might be better with half the quantity of pasta to serve 2 or up the quantity of everything else to serve 4)
100g frozen peas
140g cooked prawns (if using raw, add them when you add the peas)
1 egg yolk
zest & juice of 1 lemon
handful grated parmesan, plus extra for sprinkling
2 tbsp 1/2 fat creme fraiche
2 spring onions, sliced
black pepper

Toast the pine nuts in a dry pan and set aside.

Boil the tagliatelle according to pack instructions (mine was 3 mins) in salted water, adding the frozen peas for the last 2 minutes.  Drain and return to the pan, reserving a cup of the water.

Add the egg yolk, lemon juice, zest, parmesan and creme fraiche and stir together, using some of the pasta water to loosen it up.

Serve sprinkled with the extra parmesan, spring onions and pine nuts.  Yum!

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