Description
A vibrant and flavorful homemade spinach tagliatelle pasta served with garlicky king prawns and roasted cherry tomatoes, enhanced with a touch of lemon zest and chilli flakes for a perfect balance of freshness and heat.
Ingredients
Scale
Pasta Dough
- 100g spinach
- 2 large eggs
- 300g ’00’ pasta flour, plus extra to dust
Roasted Tomato Sauce
- 250g cherry tomatoes
- 4 garlic cloves, skin-on
- 4 tbsp olive oil
- Salt and pepper, to season
Garlic Prawns
- 2 garlic cloves, peeled
- 1 lemon, zested and juiced (juice divided)
- 1 tsp chilli flakes
- 165g raw king prawns
- 1 tbsp olive oil
- Salt and pepper, to season
Garnish
- Small handful parsley, finely chopped (divided)
- Black pepper, freshly cracked
Instructions
- Prepare the pasta dough: Add the spinach and eggs to a food processor and blitz until the spinach is finely chopped. Place the pasta flour on a clean work surface and make a well in the center. Pour the spinach and egg mixture into the well. Use a fork to gradually combine the flour with the liquid. When a dough forms, knead by hand for 5-10 minutes until smooth. Shape into a ball, cover, and let rest for 30 minutes.
- Roast the tomatoes and garlic: Preheat the oven to 190°C (170°C fan)/gas mark 5. Place the cherry tomatoes in a small baking dish. Lightly crush the skin-on garlic cloves with the back of a knife and add to the dish. Drizzle with 4 tablespoons of olive oil, season with salt and pepper, and toss. Roast for 30 minutes until tomatoes burst and soften.
- Marinate the prawns: Crush the peeled garlic cloves and mix with the lemon zest, half of the lemon juice, chilli flakes, and seasoning. Add the prawns and coat well with this marinade. Refrigerate for 10-15 minutes while preparing the pasta.
- Roll and cut the pasta: Dust a work surface with flour and divide the rested dough into three pieces. Flatten one piece slightly with your hands, keeping the others covered. Using a pasta machine, roll the dough starting at the thickest setting and progressively thinner, dusting with flour to prevent sticking. Once the desired thickness is reached, loosely fold and cut the dough into 1 cm thick strips to form tagliatelle. Toss strips in flour and set aside on a floured tray. Repeat with remaining dough.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook for 3 minutes until al dente. Drain the pasta thoroughly, reserving a mugful of the cooking water.
- Cook the prawns and combine: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the marinated prawns and cook for 3-4 minutes, stirring frequently until pink and cooked through. Add the roasted tomatoes and garlic mixture along with the cooked pasta, half of the chopped parsley, and a splash of the reserved pasta water. Toss everything together to combine and season with salt, pepper, and remaining lemon juice to taste.
- Serve: Garnish with the remaining parsley and a crack of fresh black pepper. Serve immediately for best flavor and texture.
Notes
- Using ’00’ flour gives the pasta a fine texture ideal for rolling thin tagliatelle.
- Fresh spinach adds color and nutrients but can be substituted with frozen, well-drained spinach if needed.
- Adjust chilli flakes to your preferred spice level.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Resting the dough helps relax the gluten for easier rolling.
- Pasta can be dusted with semolina instead of flour to prevent sticking if preferred.
- Prep Time: 40 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: spinach tagliatelle, garlic prawns, homemade pasta, roasted tomatoes, lemon garlic prawns, Italian pasta, easy seafood pasta
