A pairing for our Domaine Begude 'Elegance' Chardonnay. Recipe credit @eddmifflin
A fresh and seasonal pasta recipe created in partnership with food blogger Ed Mifflin. We recommend pairing with a generous glass of our lightly oak aged 'Elegance' Chardonnay.
Ingredients (serves 2)
- 150gking prawns (thawed if frozen)
- 1red chilli, finely chopped
- 2garlic cloves, finely chopped
- half glasswhite wine
- 200gdried spaghetti
- 200gsugar snap peas
- large handfulrocket
- handfulbasil
- 75ggrated Parmesan
Method
Cook the spaghetti according to packet instructions.
Meanwhile heat 2tbsp oil in a frying pan and add the garlic and chilli. Add the sugar snap peas, followed by the prawns. Fry for 5 minutes before adding the wine and a good grating of salt and pepper.
Allow the wine to bubble away for 5 minutes until the prawns and peas are cooked through. Then remove the pan from the heat and add the rocket and basil.
Drain the pasta, reserving a cup of the cooking water. Mix the pasta through the prawns, adding the cooking water as required.
Serve with plenty of Parmesan, a sprinkling of chilli and a generous glass of Chardonnay.
