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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat the oil in a large deep frying pan over high heat. Add the prawns and cook, turning, for 2 mins or until prawns curl and change colour. Add the garlic and cook for 1 min or until aromatic. Add the cream, lemon juice, lemon rind and mustard. Stir to combine. Bring to the boil and cook for 2 mins or until the sauce thickens slightly. Remove from heat.
Step 3
Add the pasta, asparagus, fennel, reserved fennel fronds, dill and rocket to the pan. Toss to combine. Transfer to a serving bowl. Sprinkle with parmesan. Serve warm or at room temperature.
20 minutes is all you need to whip up this tasty prawn and fennel pasta. Great for lunches or dinner, it's a fuss-free option.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat the oil in a large deep frying pan over high heat. Add the prawns and cook, turning, for 2 mins or until prawns curl and change colour. Add the garlic and cook for 1 min or until aromatic. Add the cream, lemon juice, lemon rind and mustard. Stir to combine. Bring to the boil and cook for 2 mins or until the sauce thickens slightly. Remove from heat.
Step 3
Add the pasta, asparagus, fennel, reserved fennel fronds, dill and rocket to the pan. Toss to combine. Transfer to a serving bowl. Sprinkle with parmesan. Serve warm or at room temperature.
