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Bake pasta surfing and grass

Surf and turf pasta

NUTRITION: PER SERVING

CALORIES:  751KCALS
FAT:  38.6G (9.3G SATURATED)
PROTEIN:  40.5G
CARBOHYDRATES:  58.1G (2.1G SUGARS)
FIBRE:  4.9G
SALT:  3.1G

Ingredients

80g linguine
1 chorizo cooking sausage (about 50g)
2 tbsp olive oil
6 sustainable raw tiger prawns, peeled
Small handful watercress
A few shavings manchego or mature cheddar

Method

Cook the pasta in a large pan of boiling salted water according to the pack instructions. Drain, reserving 100ml of the cooking water.
Meanwhile, remove the outer casing from the chorizo and roughly chop the sausage. Heat a splash of the oil in a large frying pan, then fry the chorizo for a few minutes, breaking it up as you cook, until crisp. Add the prawns and a splash more oil, then cook for 2-3 minutes more or until the prawns are
pink and cooked through.
Add most of the reserved pasta water to the pan, then add the pasta and stir to combine, adding a splash more water if needed.
Serve in a deep pasta bowl, topped with the watercress (see tip) and a few shavings of manchego or cheddar, then drizzle over the remaining oil and add a good grinding of black pepper.

delicious. tips

Try a handful of rocket or spinach instead of watercress, if you like.

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