Broad bean and prawn linguine

Dean Edwards brings you a new tasty, and simple pasta dish to try at home.

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Ingredients:

400g raw prawns240g linguine pasta3 cloves garlic crushed1 red chilli deseeded and finely diced1 small bulb fennel finely diced50ml white wine2 tbs mascarpone cheese100g sun blushed tomatoesJuice ½ a lemon100g Broad beans out of the pod

Parmesan Breadcrumbs:

50g breadcrumbs toasted in a pan30g grated Parmesan2 tbs flat leaf parsley finely choppedZest ½ lemon grated

Method:

• Cook the linguine in boiling salted water according to the packets instructions, drain and set aside.

• Peel the large broad bean pods then place the beans in boiling salted water and cook for 2-3 minutes, drain then refresh in cold water, peel off the tough outer skin on each bean and set aside.

• In some olive oil fry the prawns for 1-2 minutes until they start to turn pink. Add the fennel to the pan along with the broad beans, garlic and chilli, cook for a 1-2 minutes, add the wine and reduce until nearly evaporated.

• Stir through the mascarpone and lemon juice then toss in the linguine until coated, add a little of the pasta cooking water to loosen the sauce if needed then serve up into pasta bowls.

• Combine the breadcrumb ingredients in a bowl and mix well then sprinkle over some of the Parmesan breadcrumbs and enjoy.