How to cook Colm O'Gorman's linguine with king prawns, garden peas and lemon
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We were visiting my in-laws in Tyrone recently and were sent home laden with farm fresh eggs, and some beautiful just-picked cherry tomatoes and garden peas still in their pods. It was a fairly long drive home, and by the time we got back, we were very hungry, but I was not in the mood to spend much time in the kitchen. That said, I was very eager to use the bounty we had brought back with us. We had some king prawns in the fridge, so I decided to make a quick pasta dish using those and the peas and the eggs we had been gifted.
A carbonara style sauce seemed like a solid plan as it would be quick and easy to make. I decided to add lemon to complement the prawns, and I finished it off with fresh mint and a little thinly-sliced red chilli.
I adore fresh garden peas, so much so that I usually end up eating at least a quarter of whatever I have in front of me directly from their pods before I even cook the rest. You never see them in the shops much anymore, but they are easy to grow at home if you have the space in your garden. I will definitely be planting some in our own garden next year. If you cannot get hold of any fresh garden peas, then frozen will work quite well in this recipe.
We ate the rest of the eggs for breakfast the next day. I ‘boiled’ them in my air fryer and we had them with some toasted sourdough bread. Yes, you read that correctly, I cook ‘boiled’ eggs in my air fryer. It is a foolproof way to get perfect eggs without the faff of a pan and boiling water etc. Just pop the eggs directly in the basket of your air fryer and cook them at 140 Celsius for nine minutes for perfectly jammy boiled eggs. For soft boiled eggs, cook them for seven to eight minutes, and for hard boiled, cook for eleven to twelve minutes. Pop them into an egg cup and crack them open right away to stop them from cooking any further and you are assured of perfectly-cooked boiled eggs every time.
Now, back to the pasta.
Linguine with king prawns, garden peas and lemon
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Servings
4Preparation Time
10 minsCooking Time
15 minsTotal Time
25 minsCourse
Mainingredients
Linguine Dried 400g
Of Olive Oil Splash
1 Garlic Clove Of Plump
180g Raw Prawns King
Peas Garden 150g
Egg 2 Yolks
Cheese 75g Parmesan
Lemon 1
Pepper Ground Black Freshly
Fresh To A Garnish Mint Chilli And Little Leaves Red
method
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