Asparagus, prawn and vodka pasta – Food & Home Magazine
To drink: Rijk’s Chenin Blanc has everything this dish needs: zesty acidity, good use of oak and a lingering aftertaste.
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Cooking tools:
- Pepper mill
- Skillet
- Stockpot
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving platter
- Stove
Ingredients
- 45ml (3 tbsp) olive oil
- 30ml (2 tbsp) butter
- 1 finely chopped garlic clove
- 200g sliced fresh asparagus
- 200g prawns
- 60ml (¼ cup) vodka
- 10ml (2 tsp) tomato purée
- 400g penne
- 300ml fresh cream
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