Orecchiette with Tenderstem and prawns
Serves 4
Ingredients
400g dried orecchiette pasta
200g pack Tenderstem
Large knob of butter
400g raw peeled prawns
3 cloves garlic, crushed
Pinch dried chilli flakes
Handful flat-leaf parsley, chopped
Method
Cook the orecchiette according to the packet instructions. Meanwhile, prepare the Tenderstem by cutting the florets off and slicing the stem, then steam or boil for about 3 minutes until just tender.
While the Tenderstem is cooking, sauté 400g peeled raw prawns in butter with 2-3 cloves crushed garlic and a good pinch of dried chilli flakes until they are pink and just cooked through.
Then add a generous handful of chopped flat-leaf parsley, season well with salt and black pepper. Add the cooked orecchiette and Tenderstem to the prawns, toss well and serve immediately.