INGREDIENTS PER 4 PEOPLE
Short cut pasta (fusilli, trofie, penne), 14 oz (4 cups)
Peas, 7 oz
Fresh asparagus, one bunch
Cherry tomatoes, 10
Cook the peas in salted boiling water for 5 minutes and drain.
Wash the asparagus, chop them into smaller pieces but leave the tips whole. Slice the onion finely and stir fry in a pan with 3 tbsp of olive oil. Add the asparagus to the pan then add the peas, salt and pepper and 1/2 glass of hot water. Cook for 10 minutes until softened.
Slice the cherry tomatoes into halves and add them to the pan with the prawns and carry on cooking for 3 minutes stirring the ingredients well.
Cook the pasta in salted water, then drain.
Add the pasta to the pan with the vegetables and the prawns. Add 2 tbsp of olive oil and mix well over a source of heat for one minute, then serve.
Thanks to: My Little Italian Kitchen