Serves 5
Prep time: 5 minutes
Cooking time: 7 minutes
500g lupin pasta
1 punnet cherry tomatoes
olive oil
salt and pepper
2 sprigs oregano
3 garlic cloves
3 doz green prawns
40g persian feta
1/4 cup cream
1 cup baby spinach
- Cut cherry tomatoes in half.
- Finely chop oregano and garlic, and combine with green prawns.
- Boil water in a large saucepan with 1 tbsp salt and heat large pan. When the water is boiled, add the pasta to the water. Cook for 5 minutes, or until al dente.
- Add cherry tomatoes to the hot pan, stirring constantly. Cook for two minutes and remove from pan.
- Add prawns to the hot pan, stirring constantly. Cook for three minutes, or until cooked through.
- Add cherry tomatoes, feta and cooked pasta. Pasta can be added straight from the pot. Use the pasta water to stop any pasta from potentially sticking.
- Add cream and baby spinach, stir through.
- Top with parmesan and fresh oregano leaves (optional).
Tips:
- Your flavour should come from the ingredients, rather than a bottled sauce. This allows you to know what is going into your food – no hidden nasties. This is easiest when it is kept simple and you use fresh ingredients. I used leftovers from a roast chook the other night, with semidried tomatoes, feta and snow peas (what I had in the fridge) with a bit of paprika and a dash of cream.
- Make sure you use a hot pan and constantly move the ingredients around the pan to prevent sticking.
- I am currently selling my lupin pasta to the Albury/Wodonga area. Contact info@lupinliving.com for more information.