Ingredients For the prawns 100 g penne pasta or any dried pasta
2 cloves garlic, finely sliced
20 g raisins, chopped
1 tbsp pine nuts
½ cauliflower, cut into florets
1 cup chicken stock 1 tsp lemon zest
250 g peeled prawns
For the salad 200 g green beans
1 tsp olive oil
½ tbsp lemon juice
1 small garlic clove, crushed
Bit of dried basil
½ cup cherry tomatoes, halved
1 tbsp pine nuts, to garnish
Method For the salad
Cut the beans and cook them in boiling water for about 5 minutes till they are almost tender but still a bit crisp.
Drain and rinse in cold water.
Mix the olive oil, lemon juice, garlic, basil and some salt and pepper to taste. Stir well.
Combine the tomatoes and green beans in a serving bowl and add the dressing.
Stir and add the pine nuts, just before serving.
For the prawns
Cook the pasta in boiling water according to the packet instructions, and drain.
Meanwhile, heat a bit of oil in a wok or similar and add the garlic, pine nuts, raisins and cauliflower.
Cover the cook over a medium heat, stirring sometimes, for about 15 minutes or until the cauliflower is almost done - do not overcook.
Add the soup and lemon zest and some salt and pepper to taste, and bring to the boil.
Add the prawns, cover and cook for 3 - 5 minutes till the prawns are ALMOST done (overcooking causes them to become tough, so just till they start to change colour).
Add the pasta into this prawn mixture and toss to combine. Cook for a few minutes just to heat the pasta, and serve.