Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Tabasco Pasta Salad
Tuna, prawns and brown crab bound with mayonnaise and lemon, then as much Tabasco as you can take. Ten minutes and no cooking beyond the pasta.
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Feeds: 2
10 minutes
Ingredients
- 200 grams Northern Pasta Conchigliette
-
1 tin of Tuna in Olive Oil
-
1 Ripe Avocado
-
Handful of cooked prawns
-
100g of Brown crab
-
1 tbsp of Mayonnaise
-
Juice of 1 Lemon
-
1 Lemon cut into wedges
-
Tabasco
-
Chopped chives
-
3 Spring Onions
-
Black Pepper
Conchigliette
From: £4.95
Method
1
Cook the pasta according to the instructions. Drain and rinse in cold water. Set aside.
2
In a large mixing bowl, combine the mayonnaise, avocado, crab, lemon juice, tabasco and tuna. You want to mash this to a smooth-ish consistency as this is going to be your sauce.
3
Finely chop your chives and add these to the bowl along with your prawns.
4
Mix together your luscious sauce and pasta. A little at a time to get the perfect sauce to pasta ratio.
5
Top with lemon wedges, extra lashings of tabasco to taste and a sprinkling of spring onions.
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