Asparagus & Prawn Fuslli
1/4 pint asparagus stock
1 clove garlic
2 tablespoon extra thick single cream
1 teaspoon Butter Buds (optional)
1 teaspoon cornflour
150g asparagus, cut into bite sized pieces and steamed
100g cooked king prawns
100g fusilli longhi
10g Parmigiano Reggiano cheese, grated
I had some asparagus stock made with the stalks of a 200g pack of asparagus, so decided to make this. See here for asparagus stock info.
Add the garlic and Butter Buds to the asparagus stock. Simmer for 5-10 minutes until the stock is nice and garlicky. Mix the cream with the cornflour and add to the sauce. Add the Butter Buds, if using.
Simmer until thickened, about 5 minutes or so. Finally, add the cooked asparagus and prawns and simmer just to warm through.
Meanwhile cook the fusilli according to the package instructions. Add the cooked fusilli to the sauce and mix gently to coat.
Pour into a serving dish and sprinkle with the cheese.
Nutrition Summary
Calories (kcal) 566.4
Protein (g) 35.0
Carbohydrate (g) 81.1
Fat (g) 11.3
Fibre (g) 6.4
One hundred grams is more than I would normally have as a serving of pasta these days, but that was all there was left and it seemed silly to leave 25g behind.
Maybe that's how I got so fat in the first place!
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