Egg Fettuccine whith broccoli toasted pine nuts and freshwater prawns | Italian Pasta De Cecco Recip
Egg Fettuccine whith broccoli toasted pine nuts and freshwater prawns | Italian Pasta De Cecco Recipes Skip to main content Go to Main Menu Go to Footer
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Colander
- Slotted spoon
- Tongs
- Wooden spoon
- Stove
- Plate
Ingredients
- 200 g Fettuccine n°103 all’uovo
- 1 bunch of broccoli
- 40 toasted pine nuts
- 12 freshwater prawns
- 100 ml tomato sauce
- 1 shallot
- 1 very small clove of garlic
- 5 basil leaves
- 1/2 L of fresh water prawn stock
- olive oil, salt and pepper
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