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Tagliatelle with cherry tomatoes, courgettes and prawns
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2 tbsp essential olive oil
400g cherry vine tomatoes
1 courgette, cut into half moons
2 garlic cloves, sliced
180g raw extra large king prawns
300g dried tagliatelle
1 essential lemon, zest and juice
1 tbsp essential mascarpone
handful basil, torn
1. Put a large pan of salted water on to boil. Heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes until they begin to blister. Turn the heat down a little and add the courgette and garlic; continue to cook, stirring often, for 3-4 minutes until the courgette is turning golden. Add the prawns and cook until they turn pink (about 1-2 minutes).
2. Meanwhile, cook the pasta according to pack instructions, saving a mug of the cooking water before draining. Tip the pasta straight into the sauce and add the lemon zest and juice along with the mascarpone. Stir, adding enough cooking water to make the sauce coat the pasta; season. Divide between 4 warm plates and top with the basil.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.