We love good King Prawns and Fresh Tagliatelle and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Baby Plum Tomatoes
Vegetable Stock Powder(ContainsCelery)
Pesto(ContainsMilk, Egg, Nuts)
Fresh Tagliatelle(ContainsEgg, Gluten)
Water for the Sauce
a) Fill and boil your kettle. b) Halve the tomatoes. c) Zest and halve the lemon. d) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan over medium-high heat. b) Once hot, add the tomatoes and garlic and cook, stir, until softened, 1-2 mins. c) Add the water (see ingredients for amounts) with the stock powder, stirring well to dissolve the stock. d) Add the crème fraîche, pesto and season with salt and pepper, bring to a simmer. e) Pour the boiling water to a large saucepan on a high heat with 0.5 tsp salt and bring back to a boil.
a) Add the tagliatelle (see ingredients to amounts) to the pan of boiling water and cook for 3 mins. b) Add the prawns and spinach to the sauce and cook, stirring, until the prawns are cooked and the spinach has wilted, 3-4 mins. c) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. d) Drain the tagliatelle in a colander then stir through the sauce with half the lemon zest and a squeeze of lemon juice, adding a splash of water if to loosen if it needs it. e) Divide between plates. Sprinkle the remaining lemon zest on top. Enjoy!