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 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 sautee 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
