Chickpea penne with prawns and asparagus

Ingredients

For 1 serving

• Chickpea pasta70 g
• Shrimp120 g
• Asparagus150 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste

Contains: shellfish,

In season: March – May

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils.
2. Meanwhile peel the prawns, make a cut along the back and remove the dark vein; wash the asparagus, snap off the woody base and cut into roughly 2 cm pieces, keeping the tips aside; chop the parsley.
3. Heat the olive oil in a frying pan over medium heat with the crushed garlic clove, add the asparagus with a pinch of salt and sauté for 5 minutes, until tender but still green; add the tips for the last 2 minutes.
4. Add the chickpea penne to the water and cook for the time on the packet, usually 7–8 minutes, until al dente; stir gently.
5. Meanwhile add the prawns to the asparagus and cook for 2 minutes over medium-high heat, until pink and opaque; don't overdo it or they turn rubbery. Remove the garlic.
6. Drain the penne, keeping a small ladle of the cooking water, and toss them in the sauce for a minute, loosening if needed; finish with the parsley.