Pappardelle with prawns, tomtoes and mascapone

Ingredients:

• 175g/6oz pappardelle
• salt
• 75g/3oz sun blushed tomatoes
• olive oil
• 6 large raw tiger prawns, peeled
• 50g/2oz spinach
• salt & freshly-ground black pepper
• 2 tablespoons mascarpone cheese

Preparation Time:

10 min

Cooking Time:

15 min

Method:

1. Place the pappardelle into a pan of boiling salted water. Cook for 8 - 10 minutes or according to pack instructions. Drain and toss the sun dried tomatoes with a little oil reserved from the tomatoes into the pasta. Set aside.

2. Heat 2 teaspoon of olive oil in a frying pan and fry the prawns for 1 - 2 minutes on each side.

3. Remove and add 1 tablespoon of water to the frying pan, then place the spinach in the Pyrex pan until wilted (approximately 1 minute). When the spinach is cooked, toss into pasta.

4. Season well, then divide between two bowls, placing three tiger prawns around the edges of each bowl.

5. Using a tablespoon, place a mound of mascarpone cheese on top of the pasta.

6. Place the bowls under a hot grill, for 2 - 3 minutes, or until the cheese starts to melt.