King Prawn and Chorizo Fresh Tagliatelle
with Asparagus & Pea Shoot Salad and Cheese
This King Prawn and Chorizo Fresh Tagliatelle takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100 grams
Asparagus
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
60 grams
Diced Chorizo
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
15 grams
Chicken Stock Paste
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
225 grams
King Prawns
(Contains Crustaceans)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Pea Shoots
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water to the boil with 1/2 tsp salt for the tagliatelle.
c) Meanwhile, trim the bottom 2cm from the asparagus and discard. Cut into thirds. Peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Slice into thin strips.
d) Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 10-12 mins.
a) Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the chorizo and stir-fry until it starts to brown, 2-3 mins.
b) Once the chorizo has started to brown, add the sliced pepper and fry until just soft, 3-4 mins (add a little oil if needed). Continue to stir while it cooks.
c) Add the garlic and sun-dried tomato paste, then stir-fry until fragrant, 30 secs.
a) Stir the passata, sugar and water for the sauce (see pantry for both amounts), chicken stock paste and chilli flakes (add less if you'd prefer things milder) into the pan.
b) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
a) Meanwhile, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
b) In a large bowl, mix together the olive oil for the dressing (see pantry for amount), cider vinegar and a pinch of salt, pepper and sugar. Set the dressing aside for now.
c) Once the tagliatelle is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the sauce has thickened, bring to the boil, then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
b) Season to taste with salt and pepper, then remove from the heat.
c) Add the cooked tagliatelle to the sauce and toss to coat.
a) Just before serving, add the pea shoots and asparagus to the bowl of dressing and toss to coat.
b) Share the prawn tagliatelle between your bowls and spoon over any remaining sauce. Sprinkle over the hard Italian style cheese.
c) Serve your salad in a bowl alongside
d) Enjoy!
