Chef: Luisa Valazza

Egg Fettuccine whith broccoli toasted pine nuts and freshwater prawns

  • 100min
  • 4
    difficulty

Ingredients

  • 200 g Fettuccine n°103 all’uovo
  • 1 bunch of broccoli
  • 40 toasted pine nuts
  • 12 freshwater prawns
  • 100 ml tomato sauce
  • 1 shallot
  • 1 very small clove of garlic
  • 5 basil leaves
  • 1/2 L of fresh water prawn stock
  • olive oil, salt and pepper
Fettuccine n°103 all’uovo


Preparation

Finely chop the shallot and the garlic, brown them with the prawns – since they are quite small leave them whole and add the blanched broccoli.Add the tomato sauce and leave it to cook for five minutes (if it dries then add the stock). Add the toasted pine nuts and the torn basil leaves.Cook the pasta for five minutes then drain it and add it to the sauce and toss.Serve with a sprig of basil and a whole, cooked river prawn.