Casarecce
Garlic prawn cutlets
Olive oil
Zucchini, medium
Red chilli, finely sliced
Lemon, zested & juiced
Cherry tomatoes
Parsley, chopped
Chives, finely chopped
Tarragon, chopped
Extra virgin olive oil
Salt & cracked pepper
375g
300g
30ml
2
1
1
200g
¼ Bunch
¼ Bunch
¼ Bunch
30ml
To taste
Method
- Preheat oven to 140 degrees.
- Bring a pot of well-salted water to the boil, add the casarecce and cook for 8-9 minutes or until al dente.
- Roast cherry tomatoes in the oven at 140 degrees for approximately 15 minutes or until beginning to blister and soften.
- Meanwhile, cut each prawn into three pieces and sauté over medium to high heat with olive oil and sliced chilli.
- Add the grated zucchini and cook until beginning to soften.
- Strain the cassarecce and add to the pan with a bit of the pasta water.
- Add in the roasted tomatoes, herbs, lemon juice and lemon zest and mix to combine.
- Season with salt and pepper and serve immediately.
