Orecchiette with Prawns and Courgette
Not heard of Orecchiette? People thought this sweet little pasta resembled little ears and that’s where its name comes from! How cute! This Summer dish combines the crisp flavours of lemon, mint and rocket with fresh prawns and a dash of chilli. And well, you know us, nothing makes us happier than some truly seasonal veggies - so we added some courgettes too!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Courgette
(May contain Celery)
2
Garlic Clove
1
Red Chilli
2
Mint
220
Orecchiette pasta
(Contains Cereals containing gluten)
½
King Prawns
(Contains Crustaceans May contain Molluscs)
1
Lilliput Capers
½
Lemon
1
Wild Rocket
Nutritional information
Utensils
Instructions
Boil a large pot of water with ½ tsp of salt for your pasta.
Thinly slice your courgette widthways. Tip: If you have a cheese scraper or vegetable peeler, just slice the top of your courgette and scrape as if it’s a block of cheese until you reach the end. Peel and finely dice the garlic. Finely chop as much chilli as you dare. Finally, chop the mint.
Add the pasta to the boiling water and cook for 12 mins, or until ‘al dente’. Tip: ‘Al dente’ means there is just a hint of firmness left in the middle.
Heat a frying pan with ½ tbsp of olive oil on high heat. Once hot, add the prawns and cook for 3 mins, or until cooked through. Tip: The prawns are ready when they turn pink. Remove them from the pan and keep to the side for later.
In the same (now empty) frying pan, add ½ tbsp of olive oil. Add the garlic, capers and chilli and cook for 2 mins. Now add the courgette, stir together and cook for 5 mins.
Once your pasta is ready, drain it but keep ¼ cup of pasta water to the side for your sauce.
Add the prawns to the courgettes, together with the pasta, reserved pasta water, 2 tbsp of lemon juice, ¾ of the chopped mint and a pinch of salt and pepper. Stir everything together.
Serve the pasta on top of the rocket. Scatter over the remaining mint and devour!
