Weekend Recipe Round-Up: 3 Delicious Pasta Dishes

Rescu. is bringing you weekly video recipe round-ups to ensure your weekend is filled with the most delicious meals and tasty treats week after week.

This week, we’ve got your weekend sorted with 3 pasta dishes that will curb all your carb cravings. These dishes will leave you happy you decided to stay at home on the couch, or make you everyones new favourite house guest.

Click below to watch three delicious video recipes from some of our favourite chefs. From Prosciutto & Red Pepper Taglierini and Crab & Chilli Pasta to Slow Cooked Beef Ragu, these recipes are bound to please the masses.

Did you miss a recipe round up? These 3 cheese cravers are a must-try.

PRAWN AND ASPARAGUS LINGUINE

Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients

300g linguine
1 tablespoon olive oil
1-2 bunches asparagus, trimmed and cut in 1-2cm lengths
tips reserved 800g medium uncooked prawns, peeled and deveined (or 350g peeled prawns)
2 cloves garlic, finely chopped
1 cup (250ml) fish or chicken stock
1⁄2cup (125ml) Nepenthe Sauvignon Blanc
6 green onions (shallots)
sliced 2 tablespoons baby capers, rinsed and drained (optional)
Finely grated zest of 1 large or 2 small lemons
Extra virgin olive oil, to drizzle (optional)

Chilli pangrattato

2 tablespoons olive oil
3 cloves garlic
finely chopped 2 bird’s eye chillies
finely chopped (de-seed if you wish to reduce heat)
1⁄3 cup flat-leaf parsley
chopped 1 cup (70g) sourdough bread, coarsely crumbed.

Method

For chilli pangrattato:
1. Heat olive oil in a large frying pan.
2. Add garlic and cook for 1 minute or until fragrant.
3. Add bread and cook for 3-4 minutes, tossing frequently, until crisp and golden.
4. Stir through chilli and parsley and cook for an additional minute.
5. Remove from the pan and reserve for serving.

For the linguine:
1. Bring 4 litres of salted water to the boil in a large pot over high heat.
2. Add linguine, stir and cover with a lid until water returns to the boil.
3. Remove lid, stir again and cook until almost al dente.
4. Drain and reserve a cup of cooking liquid.
5. Meanwhile wipe out frying pan and place over medium high heat. Add olive oil and asparagus stems and cook for a minute or so, tossing frequently.
6. Add asparagus tips and stir through.
7. Increase heat to high, add prawns and garlic and cook stirring frequently until the prawns begin to go pink, a couple of minutes.
8. Add fish stock, wine and green onions and cook for a couple of minutes more.
9. Add drained linguine, capers and lemon zest. Stir through.
10. Add some of the reserved cooking liquid to moisten, if required.
11. Season to taste with salt and pepper.

Serve immediately, sprinkled with chilli pangrattato and a little extra virgin olive oil.

Recipe by Morning Show regular, and former Australian Women’s Weekly food director Lyndey Milan

Feature image via pinterest