Michael Weldon’s easy lemon pangrattato (prawn and pea pasta with crispy breadcrumb topping)

Chef and Coles ambassador Michael Weldon joined Sunrise with a easy and scrumptious dinner choice.

Michael Weldon’s simple lemon pangrattato

Substances

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• 500g Banana Prawns, peeled and reduce in half
• 1 onion, diced
• 2 garlic, sliced
• 1 chili chopped
• 1 small tin of tomato paste
• 2 tbsp butter
• 1 lemon, juice
• Sea salt
• 1 pack Cucina Matese pasta mafalde

Methodology

1. In a frypan toast the breadcrumbs and garlic in olive oil, as soon as golden flip off the warmth. Add the parsley and lemon zest and blend by, season with sea salt.
2. In a big saucepan of quickly boiling water prepare dinner the pasta following the packet cooking directions.
3. In a big frypan over a medium warmth, heat up a drizzle of olive oil and add the onion, prepare dinner till comfortable. Add within the garlic and chilli, prepare dinner till softened.
4. Add within the tomato paste prepare dinner out to roast barely. Then add a ladle of pasta water and blend by the sauce.
5. When the pasta is cooked add the prawns and peas into the frypan. Take the pasta straight from the boiling water into the pan and blend by the sauce. Add within the butter and blend into the sauce.
6. Serve the pasta in bowls topped with the pangrattato.

Dawn has a business association with Coles.