Nonna's Prawn and Fennel Fettuccine

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1bunch parsley
• 1pcs lemon
• 200g peeled prawns
• 20g slivered almonds
• 5g fennel seeds
• 5g cumin and coriander spice blend
• 200g tomato passata
• 300g fresh fettuccine pasta
• 23ml olive oil
• 5ml sugar
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta. Finely chop the capsicum. Coarsely chop the parsley leaves, discarding the stems. Finely grate the zest of half the lemon*, then juice the half. Chop the prawns.
2. Step 2 — Toast almonds
   Put the almonds in a cold medium deep frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Transfer to a bowl to cool.
3. Step 3 — Cook prawns
   Heat 1 tbs olive oil in the same pan over high heat. Cook the prawns and half the fennel seeds* (you can reduce the quantity of fennel seeds or omit them if you prefer), stirring, for 2 mins or until just cooked through. Remove from the pan and cover to keep warm. Wipe the pan clean.
4. Step 4 — Simmer sauce
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the capsicum, stirring, for 3 mins or until tender. Stir in the cumin and coriander spice blend, tomato passata and 60ml (¼ cup) water and bring to a simmer. Cook, stirring occasionally, for 3-4 mins until slightly reduced. Stir in 2 tsp lemon juice* and 1 tsp sugar.
5. Step 5 — Cook pasta
   Meanwhile, add the pasta to the pan of boiling water and cook, stirring to separate the strands, for 3-4 mins until al dente. Drain. Add the pasta and half the prawns to the sauce and gently toss to coat. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the parsley and lemon zest to the almonds, season with salt and toss to combine. Divide the pasta among bowls and top with the remaining prawns. Scatter over the almond-parsley topping and drizzle with 1 tbs extra virgin olive oil to serve.

Allergens

Crustacean, Almond, Gluten, Wheat, Egg