Prawn Rigatoni

Name: Prawn Rigatoni
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

15 ingredients

11 steps

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.