Ingredients
375g Barilla Gluten Free Elbows
1 tbsp Barilla Ricotta Sauce
1.5L vegetable or fish stock
0.5 onion
chopped
1 clove garlic
crushed
3g dried chili
16 green prawns
medium size, heads removed, de-veined, cut in 3 pieces
0.5 glass white wine
1 large broccoli
florets kept separated from stem
70g butter
⅓ cup Extra Virgin Olive oil
Sea salt & pepper
to taste
Allergy Advice
Contains Dairy
Contains Fish
Contains Shellfish
Equipment
- 1 large frying pan
Instructions
- Bring your stock to the boil.
- In a large frying pan add oil, then onion, garlic, chilli, and then add the prawns and season.
- Cook for a couple of minutes, then add the Barilla Gluten Free Elbows, and pour in the wine.
- Finish cooking as you would cook a “risotto”, adding the stock a ladle at a time and cook for 4 minutes.
- Whilst the pasta is cooking, boil the broccoli florets in the stock for 2 minutes. Once ready, add to the pasta.
- Toss with the Barilla Ricotta sauce for a couple of minutes and allow the pasta to absorb all juices.
- Remove from the heat, add butter and a drizzle of Extra Virgin Olive oil.
