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Egg Fettuccine with broccoli toasted pine nuts and freshwater prawns
90 - 120 min
Ingredients
Preparation
- Finely chop the shallot and the garlic, brown them with the prawns – since they are quite small leave them whole and add the blanched broccoli.
- Add the tomato sauce and leave it to cook for five minutes (if it dries then add the stock).
- Add the toasted pine nuts and the torn basil leaves.
- Cook the pasta for five minutes then drain it and add it to the sauce and toss.
Serve with a sprig of basil and a whole, cooked river prawn.
