PRAWN, LEMON AND FENNEL FUSILLI
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 2
Ingredients
1/2 Fennel bulb
2 cloves of garlic finely sliced
1 teaspoon fennel seeds
40g butter
1 tablespoon tomato paste
12 x prawn cutlets
handful cherry tomatoes, halved
tablespoon fresh thyme finely chopped.
Juice of 1 lemon
160g Barilla Fusilli Pasta
Method
Cook pasta as per packet instructions.
Cut Fennel stems into thin rounds and finely slice fennel bulb. Cook on a medium/low heat pan with the butter, garlic and fennel seeds cook until fennel has softened.
Add tomato paste and increase heat to medium cook. Add prawns and stir through. Cook for 5 minutes
When pasta is ready move pasta to the pan along with some pasta water to add to the sauce. Add cherry tomatoes and stir all ingredients together so tomatoes are heated through and the pasta water comes together into a sauce. Finish with lemon juice, fresh thyme and some freshly cracked pepper.
