Ingredients (serves 1 toddler + 1 adult):
10-12 prawns, with shells removed & deveined
4 cloves of organic garlic, chopped finely
1 tbsp of unsalted butter
1/8 tsp of dried oregano
150g of Alce Nero organic mixed fusili, cooked & drained
50ml of cooked pasta water
100g of organic frozen peas
A dash of dried parsley (for garnishing)
Freshly grounded black pepper (optional)
1. Use a deep pot or pan to cook pasta to al dente according to instructions on pack. Drain, keeping about 50ml of pasta water. Run pasta under cool water to stop it from continuing cooking with the residual heat then drain & set aside.
2. Dry the pot or pan with a kitchen towel & heat it up gently with the butter. Once it has melted & starting to bubble, add in garlic & stir fry slightly till fragrant.
3. Pour prawns in, add oregano & fry till cooked. Remove prawns & set aside.
4. Add in cooked pasta to the remaining buttered garlic as well as the peas & pasta water & mix evenly so that all the pasta is coated with the emulsion. Cook till peas are done then serve immediately with prawns, garnished with some dried parley & black pepper.
BB was very reluctant to try when he heard the word 'garlic'. However, being strongly enticed by the prawns, he decided to give it a try. Verdict? He completed the entire bowl of pasta in record time of 10 mins & even asked for more. Since then, he has been asking almost weekly for his GARLIC prawns. Mummy won this round..lolz!