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You can absolutely use ready made store bought pasta for this recipe but making your own pasta is so satisfying. Honestly, it was SO simple to do! I used a no machine & super easy to follow recipe from @biggerbolderbaking for the pasta itself and added some gorgeous and juicy prawns. This was such an incredible plate of food, I will absolutely be making it again - in fact, I’m salivating just thinking about it now 🤤
213g plain flour
2 large eggs
Splash of water
100g asparagus, chopped
20g black pitted olives, sliced
10 baby plum tomatoes, halved
10g fresh dill sprigs, finely chopped
1 tbs garlic paste
1/2 red chilli, finely sliced
1 tbs extra virgin olive oil
Lemon wedges to serve
300g king prawns, tail on
1 tbs cold pressed rapeseed oil
Per Serving: approx. 761kcal, 45g protein, 23g fat, 88g carbohydrate
(Approximate values sourced from myfitnesspal.com)
I’ve included the ingredients for the pasta above, head over to https://www.biggerbolderbaking.com/homemade-pasta-2-ingredient/ for the method.
In a separate frying pan, warm the rapeseed oil over a medium-high flame and fry the garlic for about 30 secs. Add the prawns and cook on one side for 3 mins until they have a slight char. Turn them over, add the asparagus and fresh chilli and cook for 2 mins. Add the tomatoes, olives and half the dill and cook everything for a final minute. Season.
Add the freshly cooked pasta to the prawns and mix everything together well.
Garnish with the remaining fresh dill and some lemon wedges. Grab a fork and dive in fork🍴