Maggie Beer

Pasta rags with prawns fresh peas and chervil

Pasta Rags with Prawns, Fresh Peas and Chervil

Pasta rags with prawns fresh peas and chervil

Step 1: Make, chill and roll the pasta as instructed, then cut it into rags (I tend to cut mine on the slant into 5 centimetre squares) and spread out on clean tea towels until required. This prevents the pasta rags from sticking together or drying out too fast. If it will be a while before you start cooking, dampen the tea towels (don’t leave it longer than an hour, though – the pasta is best cooked soon after making).

Step 2: In a small saucepan, add around ½ cup water (or enough to cover the base to just over 1cm), add one tablespoon of the butter, a pinch of sea salt and a pinch of sugar. Bring to a simmer, then add the peas and a sprig of chervil. Cover the pan with a tight fitting lid. Cook for 10 minutes, or until the peas are tender. The freshness of the peas can differ enormously.

Step 3: Strain off the juices, then add another tablespoon of butter and stir through.

Step 4: In a separate fry pan melt the remaining two tablespoons of butter and toss in the shelled prawns and quickly deglaze with Verjuice.

Step 5: Cook the pasta rags in boiling salted water. This should take 2 – 4 minutes after the water has come to the boil, depending on how fine the pasta has been rolled.

Step 6: Drain the pasta, reserving a tablespoon or two of cooking liquid in case you want to moisten the completed dish. Add the Extra Virgin Olive Oil, and peas to the pasta and toss together with the prawns. Check for seasoning and serve with fennel fronds scattered over.

Maggie's Tip: Frozen peas of course can be substituted but cooked very quickly.

Ingredients

  1. Fresh egg pasta
    You'll need to make: 1 quantity Fresh Egg Pasta
  2. 1 bulb fennel fronds
  3. 45ml 3 tbspn Verjuice
  4. 600g small green gulf or harbour prawns peeled and deheaded
  5. 1 sprig chervil
  6. 125g fresh peas shelled
  7. 1 pinch sugar
  8. To taste salt flakes
  9. 4 tbspn unsalted butter

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