Pink and Green Fusilli

This recipe really jumped off the page to me when I was flicking thru the Pasta Recipe book I bought when I was in Rome and I really couldn't wait to try it.

What I instantly loved about it was the sheer simplicity of it but also the combination of flavours within it.

Very simply the process is to lightly sauté spring onion and then courgette in butter until they become moist and release that first burst of flavour, then you will add a half glass of white wine and let simmer and bubble with the saucepan lid closed for 10 minutes. The wine will now take the lead in the flavour stakes. Your long slices of courgette now have this beautiful soft texture and a taste from the wine that has penetrated them slowly for the previous 10 minutes. Finally you start to cook your pasta (Farfalle or Fusilli) while you add some crème fraiche to the winy courgette/spring onion and cook at a simmer for 10 minutes.

When you are finished you now have this superbly flavoured creamy wine courgette sauce…..you add cooked prawns and some chopped herbs and mix in together with the cooked pasta.

Serve on a warm plate with extra chopped herbs & grated parmesan


Serves: 2     Cost of meal: €7

Ingredients

4 spring onions
1 Courgette/Zucchini
50g butter
Half glass of white wine
80ml of crème fraiche
200g of cooked peeled prawns
Handful of fresh herbs (flat-leaf parsley, coriander or basil)
Salt & Black Pepper
Grated Parmesan
200g Fusilli or Farfalle pasta

Cooking Utensils
Chopping board
Sharp knife
2 large saucepans 

Preparation

- Thinly slice your spring onions on the diagonal  (I like to just use the middle green section of the spring onion – keep the sharper white end for another time)
- Thinly slice your Courgette on the diagonal
- Finely chop your fresh herbs & grate your parmesan
- Peel and de-vein your cooked prawns if necessary
- Pre-heat your serving plates (never serve your food on a cold plate)

Cooking 

- In a large saucepan gently melt your butter on a medium heat. Be careful not to let the butter burn here

- When butter is melted add your chopped spring onions and gently sauté for 5 minutes

 - Now add your chopped courgette and some salt and pepper and cook for a further 5 minutes, stirring occasionally so that all the courgette is cooking on timescale

- Add your half glass of white wine and cook at a bubbling simmer for 10 minutes with the lid closed. Stirring occasionally
- Before you add your crème fraiche cook start cooking your pasta in a large saucepan of boiling salted water

- Add your crème fraiche and stir completely, if it is to your taste you can season with salt & pepper again. Cook at a bubbling simmer for the last 10 minutes
- Before adding the cooked pasta to the sauce you will now add in your cooked prawns and some fresh herbs and stir completely
 

- Add your cooked pasta and serve on a warm plate with grated parmesan and a sprinkling of fresh herbs

Tip: Heat your plate up always before serving, Never serve a warm meal on a cold plate, it just aint right!

ENJOY!!!