Fettuccine & Summer Sauce with Prawns

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30 Minutes Prep
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2 Servings

At Latina™ Fresh, we like to enjoy delicious summer-inspired pastas all year round. Packed with a crisp lemon punch, this authentic Italian dish is perfect for long Sunday lunches.

Ingredient List

  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 1 bunch asparagus, trimmed cut into three
  • Small check mark in a circle icon 1 leek washed, roughly chopped
  • Small check mark in a circle icon 2 cloves garlic, finely chopped
Summer sauce
  • Small check mark in a circle icon 1 cup (loosely packed) flat leaf parsley, finely chopped
  • Small check mark in a circle icon ½ cup (firmly packed) mint, finely chopped
  • Small check mark in a circle icon ½ cup (firmly packed) basil, finely chopped
  • Small check mark in a circle icon ¹⁄3 (80ml) cup olive oil
  • Small check mark in a circle icon ½ - 1 long red chili, finely chopped (optional)
  • Small check mark in a circle icon Finely grated zest of a lemon
  • Small check mark in a circle icon Juice of half a lemon
  • Small check mark in a circle icon ½ teaspoon sea salt
  • Small check mark in a circle icon Freshly ground black pepper
  • Small check mark in a circle icon 250g peeled green prawns
  • Small check mark in a circle icon 375g Latina™ Fresh Egg Fettuccine

Preparation

  1. Heat oil in a frying pan over high heat (or preheat BBQ griddle). Add asparagus, leeks and garlic. Cook turning occasionally until brown (2-3 minutes).
  2. To make summer sauce, combine ingredients in a large bowl add cooked vegetables and set aside. Return pan to heat, add prawns and cook over high heat for 2-3 minutes or until they change colour and are just cooked through.
  3. Add Latina™ Fresh Fettuccine to a large pot of boiling water. Cook fettuccine, stirring occasionally, for 2 minutes or until al dente. Drain and toss through summer sauce, serve topped with prawns.

Featuring

Egg Fettuccine 375g