In this super simple recipe, asparagus and prawns are fried with dried chilli flakes, oil and garlic until tender, then tossed with cooked pasta, a little oil and grated parmesan cheese. Serve as a hot pasta dish or chill and serve as a pasta salad.
- 500g asparagus
- 250g prawns, cooked and peeled
- 6 garlic cloves
- 1/2 tsp. crushed dried chilli flakes
- 1/2 tsp. salt
- 350g dried farfalle
- 4 tbsp. grated parmesan cheese
- 4 tbsp. extra-virgin olive oil
Snap the woody ends off of the asparagus. Chop the asparagus spears. Mince the garlic cloves.
Place farfalle into a pan of simmering salted water and cook according to packet instructions.
Meanwhile, heat 3 tbsp. of the oil in a large frying pan. Add the asparagus, prawns and garlic and fry for 3-4 minutes, or until the asparagus is tender but still crisp.
Toss in the dried chilli flakes and salt. Drain the pasta and add to the pan along with the extra tbsp. of oil and 1-2 tbsp. pasta water. Toss to coat. To serve, sprinkle with grated pamesan cheese.