Creamy king prawn and chive tagliatelle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Step 2

Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the chives (use scissors if easier).

Step 3

When the oven is hot, lay the Serrano ham out on a baking tray and bake on the top shelf until crisp and golden, 5-7 mins. Remove from the oven and set aside to cool.

Step 4

While the Serrano bakes, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the onion and cook until softened, 3-4 mins. Stir in the garlic and cook for 1 min more. Stir the water for the sauce, chopped chives and chicken stock paste into the pan, then bring to the boil for 1-2 mins.

Step 5

Meanwhile, pop the mustard, olive oil for the dressing and honey into a small bowl. Season with salt and pepper, then mix together. TIP: If the dressing is too thick, loosen with a splash of water. Roughly chop the walnuts, then add them to the dressing bowl. Set aside.

Step 6

Once the sauce has come to a boil, turn the heat down to a simmer. Stir the creme fraiche and king prawns into the pan, then simmer until the prawns have cooked through, 3-4 mins, stirring occasionally. The prawns are cooked when pink on the outside and opaque in the middle.

Step 7

Whilst the prawns cook, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander, then stir through the creamy prawn sauce. TIP: Add a splash of water if it's a little dry.

Step 8

When everything is ready, pop the rocket into the bowl of dressing and toss to dress well. Share the prawn tagliatelle between your bowls and crumble over the crispy Serrano ham. Serve with the rocket salad alongside.