CONCHIGLIE WITH PRAWNS, BROCCOLI & ASPARAGUS

It seems fitting to serve shell-shaped pasta with a shellfish sauce, but really any small shapes you have to hand will do just as well.

1. Cook the broccoli and asparagus together in a large pan with plenty of boiling salted water, till just cooked – about 3 minutes. Drain well, reserving the water in the pan.

Ingredients

100g fine broccoli (such as Tenderstem), cut into bite-size pieces

125g fresh asparagus, cut into bite-size pieces

150–200g (depending on appetite) dried conchiglie, or other small pasta shape

25g butter

3 garlic cloves, sliced thinly finely grated zest and juice of ½ a lemon, plus a little extra to finish

250g cooked, peeled king prawns/ jumbo shrimp

125g mascarpone

1 tbsp snipped chives, plus extra to serve

3 tbsp freshly grated Parmesan, plus extra to serve

2. Bring the water back to the boil and cook the pasta in it till al dente. Drain till needed.

3. Meanwhile, heat the butter in a medium pan (big enough to hold the pasta in step 4) and fry the garlic gently for 2–3 minutes, but do not allow it to colour.

4. Add the cooked vegetables and lemon zest and simmer for 1–2 minutes, then add the prawns just to heat through. Stir in the mascarpone, lemon juice and chives, taste for seasoning, then add the drained pasta and Parmesan just to heat through. Serve sprinkled with more chives and lemon zest and extra grated Parmesan.