Jools' sweet pea and prawn pasta shells
Submitted - Ben
Ingredients320 g dried pasta shells
4 cloves of garlic
1 fresh red chilli
200 g frozen sustainably sourced peeled cooked prawns
200 g frozen peas
1 heaped tablespoon tomato purée
30 g Parmesan cheese
MethodCook the pasta in a large pan of boiling salted water, according to packet instructions.
Meanwhile, peel and finely slice the garlic, deseed and finely slice the chilli, then put both into a large frying pan on a medium heat with a lug of oil.
Fry until lightly golden, then stir in the prawns, peas and tomato purée, add a few swigs of boiling cooking water from the pasta pan, and simmer slowly on a low heat until the pasta is ready.
Once cooked, drain the pasta, reserving a cupful of cooking water.
Season the sauce to perfection, then toss with the pasta.
Finely grate over the Parmesan and mix together, loosening with a little cooking water, if needed. Divide between your bowls and serve right away.