A Fresh Outlook

Lately, we've been in a bit of a pasta rut. Ever since August, actually, when we returned from Italy with that amazing spicy herb mix that made dinner SO EASY and delicious. So any time we decided to have pasta for dinner, it involved some defrosted prawns and that spice mix. And something green of course; I'm not studying holistic nutrition for nothing! But it finally happened. The moment when I realized we needed to mix things up. Just a little. You see, I've been volunteering two afternoons a week at my local health food store, nourish. It is a truly independent shop in our little corner of South West London and stocks most everything you'd hope to find in a store of that ilk. The owner, Sally, took a chance on me as I explained to her that I'd like some experience while I wind up my studies at bauman. So I now find myself as a nutritional advisor at Nourish, giving advice and tips, answering questions, and generally helping out the customers who come through the shop doors. It's great practice! But the best part of all is getting to know all the new and different products available out there. In particular, my favorite and yours, spelt pasta! There are so many varieties to choose from now. It's great! So I picked up a packet of biona wholegrain spelt spaghetti and gathered together a bunch of tasty ingredients.

The result... full of flavor, crunch, and spice. It's got a classic Italian feel to it without being creamy or tomato-y (the two types of pasta dishes we mostly see). For a bit of a change, try this one out! It's perfect for a weeknight when you're feeling a lack of inspiration for dinner. And what's even better? It takes just minutes to prepare.

Spaghetti with Prawns, Capers, and Watercress

Serves two

The particulars:

  • 200g wholegrain spelt spaghetti
  • 200g frozen cooked and peeled prawns
  • 2 cloves garlic, finely chopped
  • 1 red chili, finely chopped
  • 2 tbsp extra virgin olive oil
  • zest and juice of 1 lemon
  • 2 tbsp capers, drained
  • 2 handfuls watercress
  1. Cook the pasta in a pot of salted boiling water according to packet instructions.
  2. Meanwhile, heat a small frying pan with a drizzle of olive oil and toss in the prawns, chili, and garlic. Cook until the prawns are warmed through, taking care not to burn the garlic. This will take roughly the same amount of time as the spaghetti to cook.
  3. In a large serving bowl, add the lemon zest, capers, and olive oil.
  4. Drain the cooked pasta, return to the pot and add the cooked prawns. Toss to combine, then transfer to the serving bowl and toss to coat with the lemon and capers mixture.
  5. Finally, add the lemon juice and watercress, tossing slightly before serving.