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Food
Dinner tonight? Watercress, fennel and prawn pasta
by Sarah Randell
Serves: 6
The sun has got his hat on at last... Time to banish those comforting casseroles, roasts and puds and get cooking some lighter spring-like dishes. We're going to start with this midweek winner.
Ingredients
- 1 head of fennel, trimmed
- 25g butter
- 1 tsp fennel seeds
- 3 tbsp Pernod (optional)
- 450g gigli or similar dried pasta
- 1 x 300ml pot crème fraîche
- 3 x 225g bags frozen raw peeled king prawns, defrosted
- 1 x 75g bag baby-leaf watercress
- 2 tbsp chopped dill
Method
- Finely chop the fennel. Melt the butter in a frying pan. Add the fennel and seeds; soften, covered, for 6-8 minutes.
- Heat a pan of water for the pasta. Add the Pernod, if using, to the fennel, and bubble, uncovered, for 1 minute. Cook the pasta according to pack instructions.
- Add the crème fraîche and prawns to the fennel and stir over the heat for 3-4 minutes; season.
- Roughly chop the watercress; toss with the hot, drained pasta, sauce and dill.
Tip
Keep herbs fresh in the fridge by wrapping them in damp kitchen paper.