King Prawn, Chilli and Chorizo Fresh Tagliatelle
with Roasted Asparagus, Rocket Salad and Cheese
Our King Prawn, Chilli and Chorizo Fresh Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
160 grams
Asparagus
2 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
60 grams
Diced Chorizo
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
15 grams
Chicken Stock Paste
200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
225 grams
King Prawns
(Contains: Crustaceans)
½ unit(s)
Red Chilli
40 grams
Wild Rocket
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
¾ tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
¾ tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the middle shelf until tender, 10-12 mins.
a) Meanwhile, boil a full kettle.
b) Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and stir-fry until it starts to brown, 2-3 mins.
c) Once the chorizo has started to brown, add the sliced pepper and fry until just soft, 3-4 mins (add a little oil if needed). Continue to stir while it cooks.
d) Add the garlic and sun-dried tomato paste, then stir-fry until fragrant, 30 secs.
a) Stir the passata, sugar and water for the sauce (see pantry for both amounts) and chicken stock paste into the pan.
b) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
a) Meanwhile, pour the boiled water into a large saucepan with ½ tsp salt.
b) Add the tagliatelle and bring back to the boil. Cook until tender, 3-4 mins.
c) In a large bowl, mix together the olive oil for the dressing (see pantry for amount), cider vinegar and a pinch of salt, pepper and sugar. Set the dressing aside for now.
d) 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.
a) Once the sauce has thickened, drain the prawns.
b) Bring the sauce to the boil, then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
c) Meanwhile, thinly slice the red chilli (see ingredients for amount).
d) 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.
a) Just before serving, add the rocket to the bowl of dressing and toss to coat.
b) Share the prawn tagliatelle between your bowls and spoon over any remaining sauce.
c) Top with the roasted asparagus and scatter over the chilli slices (add less if you'd prefer things milder).
d) Sprinkle over the hard Italian style cheese, then serve with the rocket salad alongside.
