{"id":18487,"date":"2014-08-27T11:23:50","date_gmt":"2014-08-27T10:23:50","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=18487"},"modified":"2014-08-27T11:27:59","modified_gmt":"2014-08-27T10:27:59","slug":"dean-edwards-broad-bean-and-prawn-linguine-recipe-on-lorraine","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/18487\/dean-edwards-broad-bean-and-prawn-linguine-recipe-on-lorraine\/","title":{"rendered":"Dean Edwards Broad bean and prawn linguine recipe on Lorraine"},"content":{"rendered":"

Dean Edwards serves up a tasty looking broad bean and prawn linguine on Lorraine.<\/p>\n

The ingredients are: 400g raw prawns, 240g linguine pasta, 3 cloves garlic crushed, 1 red chilli deseeded and finely diced, 1 small bulb fennel finely diced, 50ml white wine, 2 tbs mascarpone cheese, 100g sun blushed tomatoes, Juice \u00bd a lemon and 100g Broad beans out of the pod.<\/p>\n

Parmesan Breadcrumbs: 50g breadcrumbs toasted in a pan, 30g grated Parmesan, 2 tbs flat leaf parsley finely chopped and Zest \u00bd lemon grated.<\/p>\n

To prepare the dish, cook the linguine in boiling salted water according to the packets instructions, drain and set aside.<\/p>\n

Peel the large broad bean pods then place the beans in boiling salted water and cook for 2-3 minutes, drain then refresh in cold water, peel off the tough outer skin on each bean and set aside.<\/p>\n

In some olive oil fry the prawns for 1-2 minutes until they start to turn pink. Add the fennel to the pan along with the broad beans, garlic and chilli, cook for a 1-2 minutes, add the wine and reduce until nearly evaporated.<\/p>\n

Stir through the mascarpone and lemon juice then toss in the linguine until coated, add a little of the pasta cooking water to loosen the sauce if needed then serve up into pasta bowls.<\/p>\n

Combine the breadcrumb ingredients in a bowl and mix well then sprinkle over some of the Parmesan breadcrumbs.<\/p>\n

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