Tagliatelle with prawns, roast cherry tomatoes, lemon, dill and crème fraîche
A quick and easy pasta dish packed with flavour and colour
500g fresh tagliatelle pasta
150g packet of king prawns, cooked
100g cherry tomatoes
2 garlic cloves, finely chopped
1 tsp mixed dried herbs
Salt and pepper
4 or 5 sprigs of dill, roughly chopped
1 large lemon
Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Cut the cherry tomatoes in half and place onto a baking tray. Drizzle over some olive oil and sprinkle with half the garlic and mixed herbs. Season with salt and pepper. Put into the oven for 8-10 minutes or until cooked.
Meanwhile, boil a large pan of salted water. Heat a frying pan with one tablespoon of oil, cook the garlic gently for a couple of minutes. Add the prawns and cook for another two minutes. Season with salt and pepper.
Zest the lemon and set aside. Drop the pasta into the water and cook following the instructions on the packet. Squeeze some lemon juice into the pan with the prawns along with a couple of big dollops of crème fraîche and some of the pasta water. Check the seasoning.
Remove the tomatoes from the oven. Drain the pasta into a colander and tip into the pan with the prawns along with the dill and tomatoes. Gently mix everything together, divide between bowls and top with the lemon zest.
Recipe by Jody Spencer
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