How to cook Gluten Free Elbows with prawns, broccoli & Ricotta sauce (Risotto style)
Serves 4 People

INGREDIENTS:

340g Barilla Gluten Free Elbows
400g Barilla Ricotta Sauce
1.5L vegetable or fish stock
½ medium onion, chopped
1 clove of garlic, crushed
3g dried chilli - or to taste
16 green prawns, medium size, heads removed, de-veined, cut in 3 pieces
½ glass of white wine
1 large broccoli, florets kept separated from stem
70g butter
80ml Extra Virgin Olive oil
Sea salt & pepper, to taste

METHOD:

— Bring your stock to the boil.
— In a large frying pan add oil, then onion, garlic, chilli, and then add the prawns and season.
— Cook for a couple of minutes, then add the Barilla Gluten Free Elbows, and pour in the wine. Allow to evaporate.
— Finish cooking as you would cook a “risotto”, adding the stock a ladle at a time and cook for 4 minutes.
— Whilst the pasta is cooking, boil the broccoli florets in the stock for 2 minutes. Once ready, add to the pasta.
— Toss with Barilla Ricotta sauce for a couple of minutes and allow the pasta to absorb all juices.
— Remove from the heat, add butter and a drizzle of Extra Virgin Olive oil.

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