Orecchiette with Tenderstem and prawns

Serves 4


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


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.