A simple and light recipe for a sunny evening. This week was the first time we ate outside in the garden, where we enjoyed this king prawn, asparagus and broccoli pasta dish. Made with wholemeal fusilli and a zesty chilli, lemon and garlic sauce, it was the perfect healthy recipe to start the Spring. Plus asparagus is finally coming into season - yay!
Shopping list.(Serves two)
♥ 120g wholemeal fusilli
♥ 8-10 asparagus spears, chopped into 2 inch pieces
♥ Half a head of broccoli, chopped into small pieces
♥ One lemon
♥ One garlic clove, finely chopped
♥ 2 tsp red chillies (I use Very Lazy but you could chop up a fresh one)
♥ 1 tsp wholegrain mustard
♥ 25ml olive oil
♥ 20-25 cooked king prawns
♥ Salt and pepper to season
Step one. Begin by setting your pasta to boil in salted water on a medium heat. Usually this is around 10-12 minutes according to packet instructions.
Step two. After about 5 minutes, start boiling your vegetables in a separate saucepan. These will take 5 minutes to cook.
Step three. Meanwhile, make your dressing by mixing together the garlic, lemon chilli, mustard, olive oil and seasoning. I like to use a pestle and mortar and crunchy sea salt to get it going.
Step four. When the pasta and veg are cooked, drain and stir together and add the prawns.
Step five. Lastly stir through the olive oil dressing. Add extra salt, pepper, lemon or chilli for extra taste, heat or zing!
Serve up with a cold glass of wine in the sun!
What meals have you been enjoying in the sun? Do you have a favourite Spring or Summer recipe?