• This combination of flavours is perfect for an Italian summer lunch.

    Tagliatelle with prawns, mange tout and lemon sauce

    Serves: 4
    Cooking Time: 40 mins


    • 20ml butter
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • juice and zest of 1 lemon
    • 250ml fresh cream
    • 500g tagliatelle
    • 200g prawns, cleaned and boiled
    • 200g mange tout, blanched
    • salt and freshly ground black pepper, to taste
    • 80g pecorino, freshly grated



    Melt the butter in a frying pan over medium heat and sauté the onion and garlic, about 4 minutes. Add the lemon zest and juice and slowly add the fresh cream. Cook on a low heat, stirring constantly.


    Cook the pasta in plenty of salted boiling water until al dente. Drain.


    Put the prawns and mange tout in a serving bowl and season. Add the lemon mixture and stir to combine well. Toss through the pasta and sprinkle with pecorino. Serve immediately.

    Send this to a friend