Pasta Salad with Prawns and Herbs
Bring a large pot of salted water to a boil. Add the penne and cook according to
the package directions until al dente. Drain and let cool.
In a small bowl, mix together the lemon juice, mustard, and 2 tablespoons water.
Set aside. Pat dry the prawns. Season with ¼ teaspoon of the salt and pepper to
taste. Heat 1 tablespoon of the olive oil in a large nonstick frying pan over
medium-high heat. Working in batches, cook the prawns until golden brown,
about 2 minutes per side. Add the prawns to the pasta as they’re cooked.
Remove the pan from the heat and stir in the mustard mixture, scraping up the
browned bits from the bottom of the pan. Toss the warmed sauce with the pasta.
Refrigerate until cool. Add the fennel to the pasta, the remaining 2 tablespoons
olive oil, the chives, tarragon (if using), and the remaining ¼ teaspoon salt. Toss
well. Season with pepper. Garnish with fennel fronds, if desired.
SERVES 4
225 g wholewheat penne
60 ml fresh lemon juice
3 tablespoons wholegrain mustard
280 g king prawns, peeled and deveined (about 16 prawns)
½ teaspoon coarse salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 fennel bulb, thinly sliced crosswise, fronds reserved for garnish
20 g chopped fresh chives
3 tablespoons chopped fresh tarragon (optional)
378 CAL, 13 G FAT (2 G SATURATED), 16 G PROTEIN, 48 G CARB, 5 G
SUGAR, 7 G FIBRE, 900 MG SODIUM PER SERVING