Saturday, 19 April 2014

Pappardelle with prawns and courgettes

Pappardelle with courgettes and prawns

Smoked salmon and avocado salad

The ingredients for the pasta dish.

Today I made this light lunch for four.

Pappardelle with prawns and courgettes

250g pappardelle
200 g prawns, shelled
9 courgettes, washed and coarsely grated
1 white onion, finely chopped
white wine
salt and pepper

Put a large saucepan of water on to boil for the pappardelle. In another saucepan gently fry the onion in oil and butter until soft but not coloured. Add the prawns and sprinkle with white wine, stir well together and gently simmer until the prawns are cooked. Adjust the seasoning. In a non-stick frying pan , melt a knob of butter and some oil and gently cook the grated courgettes for about 5 minutes.
Cook the pappardelle and then drain and put back in the saucepan, add the prawn mixture and the courgettes and toss together gently.

As this pasta dish uses a lot of saucepans, the second course is a smoked salmon salad of lettuce, smoked salmon, avocado pear, lemon juice, olive oil, salt and pepper.

Olive bread goes well with this meal. As a starter we had Hummous and crackers. For desert strawberries . It wasn't such a light lunch after all.

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