Prawn, dill & cucumber pasta
Supper can be ready in 25 minutes with just six fresh ingredients and a bag of pasta
- Prep: 10 mins
Cook: 12 mins
- Serves 6
- Easy
Ingredients
- 300g pasta shapes
- small bunch chopped dill
- juice ½ lemon
- 5 tbsp half-fat soured cream
- 300g North Atlantic cooked prawns
- 1 cucumber, diced
- 1 fennel bulb, shredded
Lighter chicken Caesar
Heat oven to 220C/200C fan/gas 7. Cut the crusts off 2 slices wholemeal bread and tear into croutons. Toss on a baking tray with 1 tsp olive oil and a little seasoning. Cook for 10-12 mins until golden and crisp. Cool. Toss torn leaves of 2 romaine lettuces with 4 tbsp light Caesar dressing and a squeeze of lemon juice. Divide between 4 plates and top each with 1?2 sliced, skinless cooked chicken breast, croutons and a few shavings of Parmesan.
Method
-
Cook pasta shapes following pack instructions, drain and cool under running water. Tip into a bowl and toss with the dill, lemon, soured cream, prawns, cucumber and fennel. Season
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