Ingredients

The following ingredients have 2 Servings
  • 6 nests of dried tagliatelle (about 195g)
  • 100g Tenderstem or regular broccoli, roughly chopped
  • 20g butter
  • 250g asparagus, trimmed and roughly chopped
  • 2-3 garlic cloves, crushed
  • zest and juice of 1 lemon
  • 100ml dry white wine
  • 1 x 150g pack cooked king prawns
  • ½ x 30g pack flat-leaf parsley, leaves chopped

Instruction

  • Bring a large pan of salted water to the boil. Drop in the pasta nests and cook for 6 minutes, then add the broccoli and cook for another 3 minutes or until al dente.
  • Meanwhile, melt the butter in a frying pan over a medium heat, stirring until it begins to smell nutty and is speckled brown in colour. Add the asparagus, garlic and half the lemon juice. Cook for a couple of minutes, then pour in the white wine. Give everything a good stir and simmer for about 2 minutes until the asparagus is almost tender and the wine has bubbled away by about half. Stir in the prawns and heat through.
  • Drain the tagliatelle and broccoli, saving a splash of pasta water. Toss with the garlicky prawns and asparagus, adding a little of the pasta water to create a coating- consistency sauce. Stir through the parsley, most of the lemon zest and extra lemon juice, to taste. Season with black pepper, then serve in warmed bowls, scattered with the remaining lemon zest.