Prawn and Cherry Tomato Pasta, Parmesan and Chilli

Heat a large pot of salted water on high until boiling. Trim the spring onion and thinly slice, separating the white bottoms and green tops. Peel and mince garlic. Pick the parsley leaves (discard stems) and roughly chop. Cut cherry tomatoes in half. Thinly slice red chilli.

Tip! You can remove seeds from the chilli if you would like less heat. Just remember to wash your hands well after handling the chilli!

Add butter to a large deep-sided pan over medium heat. Once hot, add the white bottoms of the spring onion, cherry tomatoes and garlic. Cook, stirring occasionally, 1-2 minutes or until softened and fragrant and tomatoes start releasing their juices.

Add white wine to deglaze the pan, scraping the bottom of the pan. Add the prawns and season with salt and pepper. Cook, stirring frequently, 3-4 minutes or until opaque and just cooked through. Check seasoning and add salt and pepper to taste. Turn off the heat.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Meanwhile, add the spaghetti to the pot of boiling water, stirring gently to separate strands. Cook 5-6 minutes or until al dente. Reserving ¹⁄₂ cup pasta cooking water, thoroughly drain the cooked pasta.

Tip! Al Dente: to the tooth, or still having a slight bite

Add drained pasta to the pan with prawns and gently fold through with green spring onion ends and ¹⁄₂ the flatleaf parsley. Adjust seasoning if necessary. Add a little reserved pasta water if needed and toss until saucy. Divide between bowls and garnish with parmesan, chilli and remaining parsley.

Heat a large pot of salted water on high until boiling. Trim the spring onion and thinly slice, separating the white bottoms and green tops. Peel and mince garlic. Pick the parsley leaves (discard stems) and roughly chop. Cut cherry tomatoes in half. Thinly slice red chilli.

Tip! You can remove seeds from the chilli if you would like less heat. Just remember to wash your hands well after handling the chilli!

Add butter to a large deep-sided pan over medium heat. Once hot, add the white bottoms of the spring onion, cherry tomatoes and garlic. Cook, stirring occasionally, 1-2 minutes or until softened and fragrant and tomatoes start releasing their juices.

Add white wine to deglaze the pan, scraping the bottom of the pan. Add the prawns and season with salt and pepper. Cook, stirring frequently, 3-4 minutes or until opaque and just cooked through. Check seasoning and add salt and pepper to taste. Turn off the heat.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Meanwhile, add the spaghetti to the pot of boiling water, stirring gently to separate strands. Cook 5-6 minutes or until al dente. Reserving ¹⁄₂ cup pasta cooking water, thoroughly drain the cooked pasta.

Tip! Al Dente: to the tooth, or still having a slight bite

Add drained pasta to the pan with prawns and gently fold through with green spring onion ends and ¹⁄₂ the flatleaf parsley. Adjust seasoning if necessary. Add a little reserved pasta water if needed and toss until saucy. Divide between bowls and garnish with parmesan, chilli and remaining parsley.