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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A beautiful creamy sauce with vegetables and prawns served over the Rigatoni pasta. Rigatoni is a short, large tube pasta which suits this saucy meal, however any pasta shape could be used. Ingredients:
1 tablespoon olive oil |
1 small onion, finely chopped |
1 clove garlic, crushed |
4 ounces button mushrooms, sliced |
4 ounces young asparagus |
8 ounces rigatoni pasta |
4 ounces soft cheese |
2 tablespoons lemon juice |
2 teaspoons coarse grain mustard |
5 fluid ounces single cream (pouring) |
salt and pepper |
1 tablespoon mixed herbs |
4 ounces peas |
4 ounces cooked peeled prawns |
2 ounces pine nuts, toasted |
Directions:
1. In a pan, heat the oil and add the onion, garlic and mushrooms.
2. Fry gently until the onion is softened.
3. Remove from the heat.
4. Cut the asparagus into 2in.
5. pieces and cook for a minute in boiling salted water, drain and rinse in cold water, put on one side until needed.
6. Cook the pasta until tender and drain well.
7. In a bowl, mix together the cheese, lemon juice, mustard and cream.
8. Season to taste and add to the pan with the onion mixture.
9. Add the herbs, peas, prawns and asparagus.
10. Heat this mixure thoroughly without letting it boil and remove from heat.
11. Put the pasta in a serving dish and spoon the mixture over the pasta and garnish with the pine nuts.
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