Prawn & Spinach Fettuccine » Tatua

Prawn & Spinach Fettuccine

Ingredients

250g fresh fettuccine

3 Tbsp butter

6 spring onion stalks, finely chopped

3 cloves garlic, thinly sliced

3/4 cup white wine

2 Tbsp lemon juice

250g (1 cup) Tatua Mascarpone

250g prawns, raw or cooked

1 cup baby spinach leaves

Salt and pepper to season

Method

Cook fettuccine pasta according to packet instructions in a large pot of salted water until al dente. Drain, and set aside.
In a fry pan or skillet, melt the butter over a medium heat, add spring onion and garlic and saute for one minute.
Add the raw prawns and cook for 2-3 minutes, turning occasionally, until they change colour. If using cooked prawns, add to the skillet and cook for 30 seconds.
Add wine and lemon juice and simmer until reduced by half, about 3 minutes.
Stir in the Tatua Mascarpone and season with a sprinkle of salt and pepper.
Add the cooked pasta, and stir until fully coated in the creamy sauce.
Stir in the baby spinach, and serve immediately.

Serves 4 as a main meal.

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