375g Casarecce
300g Lamanna Garlic prawn cutlets, tails removed
30ml Olive oil
2 x Zucchini, medium size
1 x red chilli finely sliced
1 x lemon zested and juiced
1 x 200g punnet cherry tomatoes
¼ bunch Parsley chopped
¼ bunch of chives finely chopped
¼ bunch tarragon chopped
30ml Extra virgin olive oil
Salt and cracked pepper 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.
