Skip to main content

The 4P's .....Tagliatelle(Pasta) with Peas, Prawns & Pancetta

My love towards Pasta continues & today I have brought to you the "4P's" for your Friday Supper. It is the Pasta, Peas, Prawns & Pancetta day, this "Fit & Fabulous Friday". And Co-incidentally, My Zumba DVD kit has also arrived and am super excited about it. Just praying to God to give me strong Will power to Survive on Salads , Walks & Zumba workout. I need to remove these lumps of FAT from my body by hook or crook. Its High Time!!

This time I have used Tagliatelle Pasta, the thick flat noodle shaped like Pad Thai. Combined with pink Prawns & Pancetta, with some Green Peas, this dish will never go wrong. This is a Super Easy supper in which you have veggie, sea food & meat combined together to give that yummy flavour yet very healthy. So let's finish cooking quickly in just 20 minutes.!!

Ingredients:
  • 200 gm tagliatelle (or any other shape of pasta)
  • 15-20 tiger prawns
  • 65 gm pancetta cubes
  • 1 cup fresh / frozen peas
  • 2 big cloves of garlic (chopped)
  • 2 tbsp olive oil
  • grated parmesan cheese
  • salt & pepper to season
Method:
  1. Cook the Pasta as the per the instructions on the packet. Also add the peas along with the boiling pasta. Drain the water & keep both the pasta & peas aside.
  2. When the Pasta is getting cooked, heat a non stick fry pan & put in the pancetta cubes & prawns together to fry. No oil should be used here as the pancetta will release oil by itself. If the prawns are frozen, make sure it is fully thawed before putting it in the pan or else it will release water. Fry both the prawns & Pancetta until they become light golden.
  3. Remove them from the heat & soak the excess oil with a kitchen towel.
  4. Heat a separate saucepan & pour in 1 tbsp of olive oil. Keep the heat very low. Throw in the chopped garlic and saute for 30 seconds.
  5. Switch off the heat & throw in the Pasta, Prawns & the Pancetta. Season with required salt & a generous amount of pepper. Mix well with a pair of tongs.
  6. Drizzle another tbsp of olive oil & top it off with grated Parmesan cheese while serving it hot.

Labels:

Comments

  1. Binitha5 August 2011 at 14:12

    it looks yumm! heavenly...
    One plate for me pls...

    ReplyDelete
  2. Mia5 August 2011 at 14:27

    looks really yummy!!

    ReplyDelete
  3. Chitra5 August 2011 at 17:11

    yummy meal...looks so colorfull and tempting

    ReplyDelete
  4. Mary5 August 2011 at 18:25

    This looks delicious! I love the look of those pasta noodles.

    ReplyDelete
  5. Sobha Shyam5 August 2011 at 21:01

    very interesting and yummy recipe..looks delicious

    ReplyDelete
  6. Anonymous19 February 2013 at 18:22

    So what can this all imply?

    my web-site flex belt reviews

    ReplyDelete

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say
6 comments
Read more

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta
13 comments
Read more

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi
6 comments
Read more