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Prawn, chickpea and 'nduja pasta salad

Name: Prawn, chickpea and 'nduja pasta salad
Yield: 4
Ingredients: 350g ditalini pasta; 1/4 cup (60ml) extra virgin olive oil; 300g peeled green prawns, chopped; 1/4 cup (65g) ’nduja (spreadable spicy salami – from good grocers); 2 tsp runny honey; 2 tsp sherry vinegar; 400g canned chickpeas, rinsed, drained; 1 baby fennel, cut into thin matchsticks; Mache leaves (substitute baby spinach); Dill sprigs

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https://healthimprovements.info/recipes/prawn-chickpea-nduja-pasta-salad/2vb3obk8 — Prawn, chickpea and 'nduja pasta salad

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by Charlotte Binns-McDonald

Jan 27, 2019

Forget prawn linguini, this is the new prawn pasta salad to enjoy year round.

350g ditalini pasta
1/4 cup (60ml) extra virgin olive oil
300g peeled green prawns, chopped
1/4 cup (65g) ’nduja (spreadable spicy salami – from good grocers)
2 tsp runny honey
2 tsp sherry vinegar
400g canned chickpeas, rinsed, drained
1 baby fennel, cut into thin matchsticks

To serve

Mache leaves (substitute baby spinach)
Dill sprigs

Method

1.

Cook the pasta according to packet instructions. Drain and rinse under cold running water.
2.

Meanwhile, heat 1 tbs oil in a frypan over high heat. Add prawn and cook, stirring occasionally, for 2-3 minutes or until cooked through. Transfer to a bowl.
3.

Heat remaining 2 tbs oil in frypan over high heat. Add ’nduja and cook, breaking up with a wooden spoon, for 2 minutes or until cooked through. Transfer to a large bowl with honey and vinegar, and stir to combine. Toss pasta and chickpeas through ’nduja mixture. Transfer to a large serving plate, top with fennel and scatter with prawns, mache and dill to serve.