The egg yolks and grated Parmesan add a creamy richness to this easy seasonal pasta dish. The recipe makes the perfect amount to serve 2, but you can scale it up as needed.
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
527
Ingredients
150 g pappardelle
1 Tbsp. olive oil
1 garlic clove, crushed
150 g raw king prawns, deveined if you like
Finely grated zest 1/2 lemon
200 g fine asparagus, roughly chopped
50 g rocket
2 medium egg yolks
25 g Parmesan, finely grated, plus extra to serve
Directions
Step 1Bring a medium pan of salted water to boil and cook the pasta according to packet instructions. A couple of min into cooking, carefully remove 125ml of the starchy cooking water and leave to cool slightly. Drain the pasta.
Step 2Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic, prawns and lemon zest and cook for 3min, until the prawns are starting to turn pink. Add the asparagus and cook for 2min, or until the prawns are cooked through and the asparagus is just tender.
Step 3Stir through the pasta, the reserved water and rocket. Remove from the heat and toss through the egg yolks and Parmesan, tossing until glossy and combined. Season with freshly ground black pepper. Divide between 2 bowls and serve with extra Parmesan, if you like.
When it's not British asparagus season, you can swap the fine asparagus for tenderstem broccoli, if you like.
If you are looking for more recipes to serve 2, check out our Florentine flatbreads.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
