Orecchiette with Tenderstem and Prawns
- 400g dried Orecchiette pasta
- 200g pack Tenderstem broccoli
- Large knob of butter
- 400g raw peeled prawns
- 3 cloves garlic, crushed
- Pinch dried chilli flakes
- Handful flat leaf parsley, chopped
Cook the Orecchiette according to the packet instructions.
Meanwhile, prepare the Tenderstem by cutting the florets off and slicing the stem - steam or boil for about 3 minutes until just tender.
While the Tenderstem in cooking, sauté 400g peeled raw prawns in butter with 2-3 cloves crushed garlic and a good pinch of dried chilli flakes until they are pink and just cooked through. Then add a generous handful of chopped flat leaf parsley, season well with salt and black pepper.
Add the cooked Orecchiette and Tenderstem to the prawns, toss well and serve immediately.
Recipe courtesy of Tenderstem Broccoli