Rag Pasta With Peas and Prawns
Torn lasagne sheets, sweet prawns and a buttery wine sauce - fancy pants pasta from freezer essentials in 20 minutes.
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
INGREDIENTS
1 tablespoon olive oil
3 garlic cloves, finely sliced
10 cherry tomatoes, chopped
1/2 cup frozen peas
1 large handful roughly chopped parsley
300g chopped raw prawn meat
splash of white wine
1 knob of butter
300g fresh lasagne sheets, roughly torn
salt, for seasoning
Parmesan cheese, grated
lemon zest
chilli flakes, to taste
crusty bread, to serve
METHOD
In a large pan, heat the olive oil over medium heat. Add the garlic and fry until golden.
Add the cherry tomatoes, peas and parsley. Cook for a few minutes until the tomatoes start to soften.
Add the prawn meat and fry until the prawns develop colour, about 1-2 minutes.
Pour in the splash of white wine and simmer for 5 minutes.
Add the knob of butter and swirl it through as it melts, creating a glossy sauce.
In a separate pot, bring salted water to the boil. Dunk the torn lasagne sheets into the boiling water for 1-2 minutes, then scoop them out and add them straight to the pan with the prawns.
Toss well to coat the pasta in the sauce.
Cover with grated Parmesan (I KNOW, W PRAWNS FFS!) and sprinkle with lemon zest and chilli flakes.
Mop the sop with crusty bread.
HINTS
This feels fancy pants, but it really just needs a few freezer essentials - frozen Aussie prawns are fab to have on hand for curries, pastas, dumplings and stir-fries, and frozen peas you should already have (if not, email me stat, we need to talk).
Frozen lasagne sheets take a pasta dish from "PJs" to "I'm sorry, is there a dress code?!". Hand-torn rag pasta is more beautifully known as maltagliati (badly cut) or cencioni (little rag) in Italian - although drawing any attention to this prawn pasta WITH cheese to your neighbourhood Italian friend will result in a scolding & that is your own doing.
Freeze the dregs of any scroungey bottle of white in an ice cube tray, bag the cubes up, and you'll never waste your favourite stuff when deglazing is demanded.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 6550kJ (1565 calories)
Protein: 110g
Fat: 45g
Saturated fat: 18g
Carbohydrates: 160g
Sugars: 12g
Fibre: 10g
Sodium: 1700mg
Note: excludes crusty bread for serving.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.