Pappardelle with prawns, peas & parmesan

Who says you can’t mix cheese and seafood??? Prawns, pappardelle, peas and parmesan, just sounds perfect right?

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Serves 4

  • 4 tbs extra-virgin olive oil
  • 300g peeled and de-veined prawns, chopped
1 medium white onion, chopped fine
  • 3 cups fresh shucked peas
  • Sea salt and freshly ground black pepper
  • 4 tbs unsalted butter
  • 500g fresh homemade pappardelle
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup packed fresh mint leaves, torn in half


1. In a large sauté pan, heat the oil until it is just smoking. Add the onion and 2 cups of the peas, and sauté until softened and cooked through, about 10 to 12 minutes.

2. Place peas in a food processor and pulse until coarsely pureed, season generously with salt and pepper, and set aside.

3. Bring 5lt of water to a boil and add 2 tablespoons of salt. Melt the butter in the sauté pan, add the remaining peas and prawns and cook slowly until just softened, 4 to 5 minutes. Add the pea puree to the whole peas and set aside.

4. Just before the pasta is done, pour a ladle of the starchy cooking water into the pan with the pea puree and stir to loosen the sauce. Cook the pasta until al dente and drain well, reserving more of the pasta water. Immediately toss the pasta into the pan with the pea mixture and place over medium heat. Stir gently to mix well, adding a little pasta water to achieve the correct texture, not too dry and not too wet – the noodles should be dressed like the greens of a salad. Add the cheese and mint leaves, and toss to combine. Serve immediately.

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