Organic Scialatielli Campani wirh prawns and asparagus

Organic Scialatielli Campani with prawns and asparagus

When the flavours of the sea meet fresh humble vegetables, the result is a mouth-watering Summertime favourite! Introducing our Organic Scialatielli Campani pasta mixed with prawns, asparagus and coated with the juices of sweet cherry tomatoes. Once combined, the pairing of flavours will make you feel like you’re on a sea-side holiday.

  • Preparation time
    55'
  • Cooking time
    40'
  • Servings
    2

INGREDIENTS

  • 8.8oz/250g Bella Italia Organic Scialatielli Campani
  • 4 tablespoons extra virgin olive oil
  • 5 asparagus spears
  • 2 garlic cloves (crushed)
  • 10.5oz/300g King prawns
  • 8.8oz/250g cherry tomatoes
  • Handful fresh parsley
  • Salt and Pepper

HOW TO PREPARE

Start by adding water to a large pot, leaving some space at the top. Once the water boils, add a tblsp of rock salt and mix using a wooden spoon until it dissolves.

Add 8.8oz/250g Organic Scialatielli Campani pasta to the pot of boiling water and cook for 19 minutes as shown on the packet instructions.

Dice the asparagus into small pieces and finely chop the fresh parsley.

Put the large frypan on the stove at a medium-low heat and add 4 tablespoons extra virgin olive oil, allowing it to spread across the base. Add the asparagus to your pan and lightly sauté for approx. 5 minutes stirring gently with a wooden spoon.

Next add the crushed garlic and mix through for a minute or so. Turn the heat down and add the prawns, mixing them through and leaving them to slowly cook through along with the cherry tomatoes.

Toss the pan often and cook until the juices of all the cherry tomatoes ooze out.  Add a final splash of color with freshly chopped parsley and mix well.

Collect a mug full of pasta water and leave to the side. Strain the pasta and add it to the pan, mixing it through before finally adding the mug of pasta water (this will add a creamy texture to your sauce).

Toss for one minute or until the sauce has thickened, then serve. Using a long set of tongs, add the amount desired to a flat plate. Sprinkle some fresh parsley on top along with a drizzle of extra virgin olive oil. Always scoop some extra sauce mixture and add it on top!

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