May 17th, 2013
Recipe by LeeAnne Wright From the print edition, May 2013
In a medium saucepan over high heat, combine white wine vinegar, white wine, chicken stock and cream and bring to a boil. Reduce heat slightly to prevent boiling over and continue to cook until sauce has reduced by half to 1 cup, about 5 minutes. Whisk in 1/4 cup butter and set aside.
In a large pot of salted water, cook pasta according to package instructions. In the last minute of boiling, add fava beans and asparagus to pasta pot.
Meanwhile, place a large non-stick skillet over medium-high heat; when skillet is hot, add 1 tablespoon butter and swirl to coat bottom. Add prawns and tomatoes to skillet and cook 2 minutes or until prawns are curled and pink.
Reserve 1 cup pasta water, then drain pasta and vegetables and immediately add to skillet. Add prepared sauce, lemon zest, 1 tablespoon lemon juice, parsley and chives to skillet and toss to coat pasta. Add a splash of reserved water if required. Taste and add more lemon juice if desired.
553 calories, 18 g fat, 115 mg calcium, 518 mg sodium, 65 g carbohydrates, 11 g fibre, 30 g protein. Excellent source of vitamins A, B12 and K, thiamine, niacin, folate, copper, iron, magnesium, manganese, phosphorus, potassium, selenium and zinc; very high source of fibre; source of vitamins C and D and calcium.