Prawn and ‘Nduja Pasta
- 300g tagliatelle or mafaldine pasta
- 20g ‘nduja paste
- 1 sliced garlic clove
- 150g cooked and peeled prawns
- 10g chopped chives
- 100g rocket leaves
- Cook the pasta in boiling salted water until al dente, then drain and reserve a splash of the cooking water. Meanwhile, add the ‘nduja and garlic to a frying pan and cook for 4 mins, breaking up the ‘nduja with a wooden spoon. Add a splash of cooking water to the pan, stir through the prawns and simmer for 4 mins.
- Add the chives, rocket leaves and prawn sauce to the pan with the pasta, and mix together to wilt the leaves. Season with plenty of black pepper, then serve hot.
10 mins
4 serving