About this recipe:This is a lovely pasta dish consisting of fresh broad bean puree with asparagus and prawn pasta on top. Finished with a sprinkling of fresh mint, chilli flakes and extra virgin olive oil. Use the most tender part of thin asparagus for this recipe and reserve any tough stems for a soup or risotto.
400g fresh broad beans
3 tablespoons olive oil
1 small shallot, halved
1 small bunch thin green asparagus, cut in 3-4cm pieces
12 prawns, shelled and deveined
350g short tube pasta or penne
a few fresh mint leaves, finely chopped
1 pinch dried chilli flakes, or to taste
salt and pepper, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Cook the broad beans in boiling salted water until soft. Drain and blend in a food processor to make a puree.
Heat oil in a large pan; add shallot and cook until soft; remove from the pan and discard. Add the asparagus, coat in oil and cook for 5 minutes. Add a little warm water if needed. Add prawns; season with salt and pepper and cook for about 5 minutes or prawns turn pink.
Meanwhile, cook the pasta in abundant salted water until "al dente". Drain and transfer into the prawn mixture. Cook all together for 30 seconds, stirring and coating the pasta with the sauce.
Chop the mint and mix with chili flakes.
Spoon the broad bean paste on the bottom of the plates; top with pasta and drizzle with extra virgin olive oil. Sprinkle the mint and chilli mixture on top. Serve.