The freshest Sauvignon Blanc food pairing
Tender broad beans, fresh flat leaf parsley and garlic-seared prawns mingle spectacularly in this easy-to-make Italian-inspired dish.
When lemon juice is combined with plenty of freshly grated parmesan and olive oil, it creates a very light, tangy and refreshing sauce that coats the pasta.
Broad beans add a nutritious protein boost and should be cooked until just tender before removing their skins. If you have peas in the freezer these will work equally as well.
Pairing deliciously with the tropical, citrusy notes of Oyster Bay Sauvignon Blanc, this quick supper of delicate summer flavours is perfect for entertaining or adding to your weeknight repertoire.
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Broadbean, Lemon and Prawn Orecchiette
- 3 ½ cups Orecchiette
- 3 tbsp butter
- 1 cup raw, peeled prawns
- 1 ½ cup broadbeans, cooked
- 2 garlic cloves, crushed
- 5 oz. white wine
- Zest and juice of a lemon
- 1 cup parmesan, grated
- Small handful flat leaf parsley, roughly chopped
Cook the pasta in a large pot of boiling, salted water 10 minutes or according to package instructions.
Meanwhile, heat a small knob of butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 minute until they start to change colour. Add the garlic and sizzle for 1 minute more, splash in the wine, then bring to a boil. Swirl in the rest of the butter, season with salt and pepper, lemon zest and lemon juice, then stir in the chopped parsley, and parmesan.
When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway with extra parmesan.