SERVES 12 AS PART OF A BUFFET PREP AND COOK TIME 30 MINUTES
Ingredients
- 500g farfalle pasta (or other short pasta)
- 6 slices stale bread
- ½ cup (125ml) extra virgin olive oil
- 750g uncooked prawns, peeled, tails intact
- 4 cloves garlic, crushed
- 2 small red chillies, sliced very finely
- 250g grape or cherry tomatoes, halved
- 2 bunches asparagus, cut into 2cm
lengths - ½ bunch flat-leaf parsley, leaves only
DRESSING
- 2 tablespoons lemon juice
- ¼ cup (60ml) extra virgin olive oil
- ½ teaspoon sea salt flakes
Method
Bring a large saucepan of well-salted water to a rolling boil. Add pasta; cook until al dente. Drain; allow to cool.
Meanwhile, pulse the bread in a food processor until chopped coarsely. Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Fry the crumbs, stirring constantly, until golden brown. Remove to paper towel to drain. Season with sea salt flakes.
Return pan to medium-high heat, add one tablespoon of oil and cook the prawns for one minute on each side or until just cooked through. Remove to a bowl. Add the remaining oil and cook the garlic and chilli for one minute or until soft and fragrant. Add the tomatoes and asparagus, and toss for one minute.
Combine dressing ingredients in a small bowl; whisk to combine.
In a large bowl, combine pasta, prawn, tomatoes, half the parsley and Dressing; mix well. Serve salad topped with the breadcrumbs and remaining parsley.
Not suitable to freeze or microwave.
