Carrot Pasta with Prawns and Nuts
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ½ Tbsps Avocado oil
- 3 cups peeled Prawn (deveined)
- 2 Tbsps Corn starch
- 6 large carrots (peeled)
- 1 ½ cups fresh peas (shelled)
- 2 Tbsps lemon juice
- 3 Tbsps Pine nuts
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a wok or large frying pan set over a moderate heat until hot. Sprinkle the prawns with salt and pepper and dust with the cornflour, shaking off the excess.
2.
Saute in the oil for 3 - 4 minutes until pink and tender. Remove from the heat and set aside.
3.
Cut the carrots into ribbons of 'tagliatelle' using a y-shaped or wide vegetable peeler. Toss the ribbons with the peas, lemon juice, and seasoning in a mixing bowl.
4.
Toast the pine nuts in a dry frying pan set over a moderate heat. Once aromatic and golden, remove from the pan.
5.
Lift the carrot and peas onto plates and top with the prawns and pine nuts before serving.
