Comme vous savez, on se prepare tranquillement pour le Food Revolution day le vendredi 15 mai.
Dans l'optique d'offrir a nos enfants des plats sante, la Fodd rev vous prepare quelque recettes facile a cuisiner en famille
sea salt and freshly ground black pepper
320g dried pasta shells
4 cloves of garlic
1 fresh red chilli
200g frozen peeled cooked prawns
200g frozen peas
1 heaped tablespoon tomato purée
30g Parmesan cheese
Fill and boil the kettle.
Carefully fill a large pot three-quarters of the way
up with boiling water, add a tiny pinch of salt and
bring back to the boil.
Add the pasta shells and cook according to packet
instructions – you want to cook your pasta until
it is al dente. This translates as ‘to the tooth’ and
means that it should be soft enough to eat, but
still have a bit of a bite and firmness to it. Use the
timings on the packet instructions as a guide, but
try some just before the time is up to make sure
it’s perfectly cooked. Meanwhile...
On a chopping board, peel and finely chop the
Carefully slice the chilli in half lengthways, hold
the stalk-end of each half steady, then run a
teaspoon down the cut sides to scoop out the
seeds and white pith, then finely slice it.
Place a large frying pan on a medium heat and add
2 tablespoons of olive oil.
Carefully add the garlic and chilli and fry for
1 to 2 minutes, or until lightly golden, stirring
Stir in the prawns, peas and tomato purée.
Use a ladle to scoop out and add a little boiling
water from the pasta pan, then give it all a good
Reduce the heat to low and simmer gently until
the pasta is ready.
Once the pasta is done, ladle out and reserve a
mug of the cooking water and keep it to one side,
then drain in a colander over the sink and tip the
pasta back into the pot.
Use a microplane to grate the Parmesan onto a
Season the sauce to taste, then stir the pasta into
the sauce, adding a splash of the pasta water to
loosen, if needed.
Add the Parmesan and mix everything together.
Divide between your bowls and serve right away.