• sandrabrandalise


COOKBOOK: Pasta & Italian Cookbook

Strange name for a pasta dish, I know. It must be in reference to the serving on a plate representing a parcel. Super simple, way too easy and absolutely delicious!

One question that is always raised is does alcohol levels burn off when added in cooking. The answer surprised me! Apparently new tests have shown that there still is a percentage, small percentage of alcohol, which varies from 5%, left in a dish. This is very interesting, I had been taught that burning the alcohol in cooking burns off all the alcohol. Well I’ve just leant something new! Any recipe with a wine added to the cooking will taste delicious in my opinion and it is very difficult to replicate this taste with broth. In saying this, broth is a great alternative.



Serves 4

500g fettuccine

1 handful of chives, sliced thinly

1 handful of parsley, chopped

200g pesto sauce in a jar

2 tablespoons olive oil

750g raw prawns peeled and deveined (I left tails on)

3 garlic cloves, chopped

150ml dry white wine

Salt & pepper

Grated parmesan

Bring a large saucepan of water to boil. Cook the pasta as per instructions on package. Drain and set aside.

In the meantime, add olive oil in a deep frying pan, fry the garlic, chives and parsley for a minute. Add the prawns and combine well. Add the wine and bring to just boil and simmer. Add pesto, salt and pepper and mix well. Allow it to simmer for another 3-5mins. Mixture can now be added to the pasta. The pasta will absorb the liquid very quickly, pasta is like a sponge!

Ready to be served. Add grated parmesan over the top before serving.

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