15 MINUTES SERVES 4
This is a great, quick, last-minute lunch or dinner. All the ingredients live happily in the store cupboard or freezer waiting to be put together.
YOU WILL NEED
- LARGE POT
- WEIGHING SCALES
- CHOPPING BOARD
- LARGE FRYING PAN (30CM)
- MEASURING SPOONS
- WOODEN SPOON
- SERVING BOWLS
- sea salt
- freshly ground black pepper
- 320g dried pasta shells
- 4 cloves of garlic
- 1 fresh red chilli
- olive oil
- 200g frozen peeled cooked prawns
- 200g frozen peas
- 1 heaped tablespoon tomato purée
- 30g Parmesan cheese
Recipe adapted from Save With Jamie
- Fill and boil the kettle.
- Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
- Add the pasta shells and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked. Meanwhile…
- On a chopping board, peel and finely chop the garlic.
- Carefully slice the chilli in half lengthways, hold the stalk-end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith, then finely slice it.
- Place a large frying pan on a medium heat and add 2 tablespoons of olive oil.
- Carefully add the garlic and chilli and fry for 1 to 2 minutes, or until lightly golden, stirring occasionally.
- Stir in the prawns, peas and tomato purée.
- Use a ladle to scoop out and add a little boiling water from the pasta pan, then give it all a good stir.
- Reduce the heat to low and simmer gently until the pasta is ready.
- Once the pasta is done, ladle out and reserve a mug of the cooking water and keep it to one side, then drain in a colander over the sink and tip the pasta back into the pot.
- Use a microplane to grate the Parmesan onto a board.
- Season the sauce to taste, then stir the pasta into the sauce, adding a splash of the pasta water to loosen, if needed.
- Add the Parmesan and mix everything together.
- Divide between your bowls and serve right away.
|Sat fat (g)||2.3|
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.
JAMIE’S TOP TIP
“It’s always good to be aware of sustainability when you’re out shopping – we humans have done a great job at over-fishing certain areas. Be mindful and look out for MSC-approved fish.”