Prawn & Tarragon Tagliatelle
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Prawn & Tarragon Tagliatelle

Prawn & Tarragon Tagliatelle

with Serrano Crisp Crumb

.

Allergens:
Mustard
Nuts
Milk
Crustaceans
Egg
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

1

Garlic Clove

1

Tarragon

2

Serrano Ham

10

Chicken Stock Paste

8.5

Wholegrain Mustard

(Contains Mustard)

15

Honey

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

150

Creme Fraiche

(Contains Milk)

225

King Prawns

(Contains Crustaceans)

200

Fresh Tagliatelle

(Contains Egg, Cereals containing gluten)

20

Wild Rocket

Not included in your delivery

½

Olive Oil for the Dressing

100

Water for the Sauce

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Nutritional information

Energy (kcal)578 kcal
Energy (kJ)2418 kJ
Fat35 g
of which saturates12 g
Carbohydrate46 g
of which sugars11 g
Protein31 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Garlic Press
Medium Saucepan
Knife
Grill Pan
Bowl
Colander

Instructions

Prep
1

Preheat your oven to 200°C. Pop a large saucepan of water on to boil with 1/2 tsp of salt. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). When the oven is hot, pop the serrano ham onto a baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins. Crumble the serrano when it's cooled set aside.

Start the Sauce
2

Meanwhile, heat a splash of oil in a large frying pan on a medium-high heat. When hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for a further minute. Add the water (see ingredients for amount), chopped tarragon and chicken stock paste. Stir together, bring to a boil and cook for 1-2 mins.

Make the Dressing
3

Meanwhile, pop the mustard (see ingredients for amount), honey and olive oil (see ingredients for amount), and a pinch of salt and pepper into a bowl, mix. TIP: If the dressing is too thick, loosen with a splash of water. Roughly chop the walnuts and pop them into the bowl too. Set aside

Finish the Sauce
4

Once the sauce has come to a boil, turn the heat down to a simmer. Add the creme fraiche and king prawns, stir to mix well and simmer until the prawns have cooked through, stirring occasionally, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when they are pink all the way through.

Pasta Time
5

Whilst the prawns cook, add the pasta to the pan of boiling water and cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it from sticking together.

Finish & Serve
6

Pop the rocket into the bowl with the walnuts and mustard dressing, mix well to dress. Stir the pasta through the creamy prawn sauce. TIP: Add a splash more water the sauce is dry. Share between your plates. Top with serrano crumb and serve the rocket salad on the side. Enjoy!