This midweek meal is surprisingly elegant and can be thrown together in the time it takes to boil the pasta. The main ingredients (peas, prawns, pasta, onion) all stay in the freezer or dry store until you need them and can whipped up in no time at all. There are a lot of p’s in this dish… but that’s what makes it Perfect!

penne pasta (200g)
Shot of olive oil
1 onion
1 clove of garlic
glass of white wine
small bowl of frozen prawns
small bowl of frozen peas
chunk of parmesan cheese, grated
glug of double cream
handful of fresh parsley or chervil
squeeze of lemon juice
garlic bread to serve

bring a pan of salted water to boil.
dump the pasta into the water and cook for 8-10 minutes depending on the packet instructions… stir occasionally so they don’t stick together.
dice the onion ad garlic and fry in a pan with a shot of olive oil for 4-5 minutes.
grate the cheese and chop the parsley as fine as possible for later.
pour in the wine and reduce down by half.
tip in the peas and prawns (still frozen) and cook for another 3-4 minutes.
finish by adding in the cream, cheese, parsley, lemon juice and season with salt and pepper.
mix well together.
drain the cooked pasta and return to the same hot pan.
tip the prawn cream sauce into the pasta and toss together, ladling a large portion into a bowl.
serve with hot crispy garlic bread.

A simple supper for 2.


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