January 31, 2011

Prawn and Wattleseed Fettuccine

Hello Monday and new week!

We spent the weekend catching up on housework, exercising and enjoying a couple of days off. It was nice to recharge and spend time doing things we enjoy the most. The new week is bringing challenges to cooking (not least because of the rising temperatures here in Sydney), but I don't like to bargain when it comes to eating well.

This prawn and wattleseed fettuccine is a perfect weekday-gourmet dish to brighten up Monday. I picked up the wattleseed fettuccine at the local markets some time ago and been eager to try it out. It's an interesting ingredient to use and looks lovely with tiny dark spots of wattleseed. The taste is not too strong and suits well for this dish. The juicy prawns and the sweet cherry tomatoes are a must, it's like summer on a plate!

Prawn and Wattleseed Fettuccine
(Serves 2)

250g wattleseed fettuccine
1 tbsp olive oil
1/2 punnet cherry tomatoes
4 cup-mushrooms, sliced
1 tbsp sherry vinegar
15 extra large King prawns, cleaned
1 tbsp lemon olive oil
1/2 bunch chives, finely chopped
pinch of salt
freshly ground black pepper
small bunch flat-leaf parsley

In a large saucepan, bring water to boil. Add a pinch of salt and the fettuccine and cook for about 8 minutes or until al dente. Drain and set aside.

Heat the oil in a frying pan, and add the cherry tomatoes and the mushrooms. Sauté for a couple of minutes, then add the sherry vinegar and the prawns. Cook for a further couple of minutes and add lemon olive oil, chives, salt and pepper. Sauté until the prawns are just cooked through, then take off the heat. Place the fettuccine on a large platter and top with the prawns. Sprinkle with parsley.