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    Friday, November 20, 2015

    Asparagus and prawn fettuccine Recipe

      Asparagus and prawn fettuccine Recipe

        4 garlic cloves, sliced
        1 tablespoon horseradish cream
        180g tub South Cape Persian fetta classic, drained reserving marinade
        Zest of 2 lemons, plus lemon wedges, to serve
        375 g Coles brand fettuccine
        1 tablespoon olive oil
        400 g pkt Coles brand raw peeled prawns tails on, thawed
        2 bunches asparagus, sliced diagonally

        Dill sprigs, to serve

    Asparagus and prawn fettuccine Recipe

        Step 1

        Cook the fettuccine in a large pan of boiling salted water following packet directions. Drain, reserving 1/2 cup cooking liquid. Return fettuccine to the pan.
        Step 2

        Meanwhile, heat oil in a frying pan over high heat. Cook prawns for 3-4 mins or until prawns change colour. Add the asparagus and garlic and cook, stirring, for 2-3 mins or until just tender. Add to the hot fettuccine with the horseradish cream and half the cheese, the reserved marinade and half the lemon zest. Toss to combine, adding enough of the reserved cooking liquid to coat.
        Step 3

        Divide among bowls and top with dill sprigs and remaining lemon zest. Serve with remaining cheese and lemon wedges.

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     This topic brought to you from taste.com
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    Item Reviewed: Asparagus and prawn fettuccine Recipe Rating: 5 Reviewed By: Mrs. Chef
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