Tagliatelle with prawns and lemongrass

Cook: 15 min
Servings: 4

Ingredients

275 g White cheese in oil
20-25 tiger prawn
2 l water
350 g tagliatelle
1 shallot
1 clove garlic
1 stalk lemon grass
3 tbsp olive oil
125 g green peas
125 g snap peas
15 g fresh parsley
salt and pepper

Twist

Adding the cheese after removing the pan from the heat allows the cheese to blend partially into the dish as it melts only slightly and adds the salty flavour.

Serving

Keep the tagliatelle al dente to give the dish more bite.

Make creamy tagliatelle with white cheese cubes that perfectly complement the crispy fresh bite of the lemongrass, peas and sugar snaps.

Bring water to a boil and prepare the tagliatelle according to the instructions the package. Remove the outer layers of the lemongrass and finely chop. Peel the onion and chop into small pieces, then grate the garlic. Sauté the onion, garlic and lemongrass for 2 min in olive oil before adding the peeled tiger prawns and the remaining ingredients. Cook over medium heat for another 4-5 min, then turn off the heat. Slice the sugar snaps in half diagonally and add them along with the peas to the prawns. Now drain the white cheese cubes and add them along with the prawn mixture to the pasta. Add the English parsley, toss gently and season with salt and black pepper.

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