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Lemon and horseradish prawns with fettucini

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Low-Gi and full of fresh, punchy flavours, this prawn fettucini dish is the perfect lunch or a light dinner, plus, it’s ready in just 15 minutes.

Lemon and horseradish prawns with fettucini

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Ingredients
  

  • Ingredients
  • fettucini 200g
  • cooked peeled prawns 200g
  • horseradish cream 1 tbsp
  • lemon ½ zested and juiced
  • rocket 2 handfuls chopped

Instructions
 

  • Method
  • STEP 1
  • Cook the fettucini following the packet instructions. Heat a little oil in a pan and quickly toss the prawns through it, don’t cook them for too long though as they just need heating through. Add the horseradish, lemon zest and juice and rocket and stir until just heated through, season well. Serve the fettucini with the prawns spooned over.

Notes

Adapted from olivemagazine.com

Fettuccine With Artichokes and Beans

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Fettuccine With Artichokes and Beans

Fettuccine With Artichokes and Beans

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 3/4 pound fettuccine
  • 1/4 cup plus 1 teaspoon olive oil
  • 2 cloves garlic
  • 1 15.5- ounce can cannellini beans rinsed
  • 1 13.75- ounce can artichoke hearts
  • kosher salt and black pepper
  • 1 slice white bread
  • 1 teaspoon oregano

Instructions
 

  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  • Meanwhile, heat ¼ cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute.
  • Add the beans, artichokes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook until heated through, 3 to 4 minutes.
  • Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined.
  • Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.