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Essential Lasagne Sheets375g
375gItem price
75pPrice per unit
£2/kgThis pasta name means ‘poorly cut’ – it’s traditionally made with dough offcuts. Broken lasagne works well, or try pappardelle or tagliatelle.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large pan of salted water to the boil. Break each of the lasagne sheets into 3 rough triangles. Drop the pasta into the boiling water and cook for about 8 minutes, stirring regularly, until al dente. Add the asparagus for the final minute of cooking.
Meanwhile, put a large frying pan over a medium heat. Add the oil, shallot and a pinch of salt. Cook for 3-4 minutes until translucent. Reduce the heat to low. Using tongs, transfer the asparagus and pasta to the frying pan, making sure you take a good glug of the pasta water with it. Add the brown shrimp and crème fraîche. Turn the heat back up to medium and toss everything together until creamy, adding a little extra pasta water if needed. Scatter in the lemon zest, juice and dill, then stir until evenly combined. Divide between 2 warm plates and scatter over freshly ground black pepper to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,303kJ/ 549kcals |
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Fat | 21g |
Saturated Fat | 9.5g |
Carbohydrates | 67g |
Sugars | 5.9g |
Fibre | 4.6g |
Protein | 20g |
Salt | 0.9g |
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