Tagliatelle with Cream Prawns and Peas

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Ingredients

2 c Frozen broad beans

2 tsp Olive oil

600 g Green prawns (peeled leaving tails intact)

1 clove Garlic (crushed)

300 ml Cream

1 Tbsp Wholegrain mustard

1/4 c Lemon juice

Pinch Salt and pepper

375 g Tagliatelle

1 c Frozen peas

2 sprigs Dill to serve

1/4 c Lemon zest to serve

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Instructions

Step 1

Add the broad beans to a medium saucepan of boiling water and cook for 2 minutes or until heated through. Refresh under cold water. Drain well. Peel.

Frozen broad beans

Step 2

Heat the oil in a large frying pan over high heat. Add half the prawns and fry for 2 minutes on each side or until prawns change colour and curl. Transfer to a plate. Repeat with remaining prawns.

Olive oil

Green prawns (peeled leaving tails intact)

Step 3

Add the garlic to the pan and fry for 30 seconds. Add the cream, mustard and lemon juice. Bring to the boil. Cook, stirring occasionally, for 3 minutes or until sauce thickens slightly. Season with salt and pepper.

Garlic (crushed)

Cream

Wholegrain mustard

Lemon juice

Salt and pepper

Step 4

Meanwhile, cook the tagliatelle in a large saucepan of boiling water for 3 minutes. Add the peas and broad beans and cook for 2 minutes or until the tagliatelle is al dente and the peas are heated through. Drain well.

Frozen broad beans

Tagliatelle

Frozen peas

Step 5

Add the tagliatelle and peas to the cream sauce with the prawns. Toss to combine. Divide among serving plates. Garnish with a few sprigs of dill and sprinkle with lemon zest to serve.