4 servings
Prep: 30 mins
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Ingredients (15)
150 g | chorizo sausage — sliced |
500 g | prawns — heads removed, cooked |
olive oil — for brushing | |
sea salt and freshly ground black pepper |
For the salad:
350 g | pasta — farfalle |
100 g | peas |
FOR THE SALSA VERDE:
10 g | fresh parsley |
10 g | fresh mint |
1 | garlic — cloves, crushed |
4 | anchovy fillets |
2 tsp | Dijon mustard |
dried crushed chilli — pinch | |
1/4 cup | olive oil — extra virgin |
lemon — juice only | |
watercress — to garnish |
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