From my Haumea's Kitchen and others

Monday, May 31, 2010

Mini Bow-tie Pasta

From the Grilled Jumbo Prawns leftover made this pasta dish

1.5 Cups Mni Bow-tie pasta cook according to box instructions
8-10 Grilled Asparagus sliced on diagonal
2 teaspoons Garlic
1/2 yellow onion diced
3-6 chives stems snipped
Pinch of Saffron leaves soaked in 1cup hot water
1 Tablespoon Lobster Base (Gourmet Kitchen, Better then Boullion)
Salt and Pepper to taste
3 cups water
1/2 cup heavy whipping cream or half and half
corn starch slurry 2 teaspoons in 1/2 cup water prepared
1 Tablespoon Butter

Cook pasta to directions.
Slice the prawns have on the side
Saute' garlic and onion in a little Olive oil
Pour 3 cups water and add Lobster Base salt and pepper to taste
Simmer and let reduce down add saffron and liquid,  add heavy cream or half and half
if it doesn't thick enough add the cornstarch slurry. 
in a separate pan heat slightly the prawns and your asparagus add Pasta and slowly add the thickened sauce to your desire and is ready to serve with garlic bread.