Tagliatelle With Prawns & Beans

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A vibrant Mediterranean pasta dish combining sweet prawns, tender broad beans, and crispy Parma ham.
Tagliatelle With Prawns & Beans recipe image
Tagliatelle With Prawns & Beans recipe image
Print Recipe

Tagliatelle With Prawns & Beans

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 171.9

Description

This vibrant Mediterranean pasta dish brings together the sweetness of fresh prawns and young broad beans with the salty crunch of crispy Parma ham. The tagliatelle provides a perfect canvas for the bright, herbaceous flavors of rocket and cherry tomatoes. It is a quick yet elegant meal that feels special enough for guests but simple enough for a busy weeknight. The combination of texturesfrom the tender pasta to the snap of the beans and the crisp hamcreates a satisfying and balanced bite. Garnished with fresh lemon juice and scattered cherry tomatoes, this dish is light, fresh, and bursting with seasonal flavor. Serve it immediately to enjoy the best texture and temperature contrast.

Ingredients

Directions

  1. Cut the Parma ham into small cubes.
  2. Shell the broad beans and remove the outer grey skins if necessary.
  3. Bring a large pot of lightly salted water to a boil.
  4. Add the tagliatelle to the boiling water and cook for four to five minutes until just tender.
  5. While the pasta cooks, heat two tablespoons of olive oil in a large frying pan over medium-high heat.
  6. Add the cubed Parma ham to the pan and fry until crispy and golden.
  7. Add the broad beans and prawns to the pan with the ham.
  8. Stir briskly for two to three minutes until the prawns are pink and the beans are tender.
  9. Season the mixture with salt, black pepper, and lemon juice.
  10. Remove the bean and prawn mixture from the pan with a slotted spoon and set aside to keep warm.
  11. Heat the remaining tablespoon of olive oil in the same frying pan over high heat.
  12. Add the rocket or spinach leaves to the pan and stir-fry for a few moments until just wilted.
  13. Return the bean and prawn mixture to the pan to heat through.
  14. Drain the cooked tagliatelle and transfer it to a warm serving dish.
  15. Tip the warm bean, prawn, and greens mixture on top of the pasta.
  16. Scatter with cherry tomatoes and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 171.9kcal
% Daily Value *
Total Fat 13.1g21%
Saturated Fat 2.2g12%
Cholesterol 24.0mg8%
Sodium 653.0mg28%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the broad beans are very fresh and tender. If using frozen broad beans, blanch them in boiling water for 2-3 minutes before adding to the pan.

You can substitute rocket with young spinach if preferred, though rocket adds a distinctive peppery bite that complements the salty ham well.

If you do not have fresh broad beans, you can use canned or frozen peas, though the texture and flavor profile will be slightly different.

Serve the pasta immediately while hot to maintain the crispness of the ham and the freshness of the greens.

For a vegetarian version, omit the prawns and Parma ham, and add extra garlic or sun-dried tomatoes for flavor depth.

Keywords: tagliatelle, prawns, shrimp, broad beans, parma ham, mediterranean, pasta, rocket, spinach, cherry tomatoes, olive oil, lemon, quick dinner, seafood pasta, summer dish, vegetarian option, italian inspired, easy recipe, family meal, weeknight dinner
Recipe Card powered by WP Delicious