Tonight’s dinner is a very simple meal celebrating some Italian products and local seasonal veggies!
For this dish, I used a couple of San Marzano tomatoes from the garden (from Italy), British stringless beans, and already cooked prawns. All seasoned with a bit of garlic, olive oil, grated lemon zest, and plenty of fresh parsley.
I used spelt tagliatelle (produced by Villa de Claricini in my hometown), but you can use any other type of pasta. What else can I say? Buon appetito!
Spelt Tagliatelle with Prawns and Stringless Beans
Heat 2 tbsp of olive oil in a large pan and add the clove of garlic. Let sizzle for a few seconds, then add the beans and tomatoes, roughly chopped. Season with 2 pinches of salt and pepper, mix well. Cook for 2 minutes on high heat then cover the pan with a lid and cook for another 15 minutes on medium heat.
In the meantime, marinate the prawns with the remaining olive oil and grated lemon zest. Set aside. Cook your pasta in salted boiling water according to the instructions on the package.
Add the prawns to the veggie mix and cook all together for 2 minutes on high heat. Taste and add more salt if needed. Add the pasta and mix well until all ingredients are nicely combined. Divide into two plates and serve immediately. Drizzle with additional olive oil.