Penne With Saffron And Prawns
|Cooked prawns||500 Gram, shelled and deveined|
|Peas||125 Gram, blanched|
|Reduced fat milk||1 Cup (16 tbs)|
|Saffron threads||1⁄2 Teaspoon (Otherwise Use Pinch Saffron Powder)|
|Chopped fresh sage/1/2 teaspoon dried sage||1 Tablespoon|
Cook pasta in boiling water in a large saucepan following packet directions.
Drain, set aside and keep warm.
To make sauce, melt butter in a small saucepan over a medium heat, stir in flour and cook for 1 minute.
Remove pan from heat and whisk in milk, saffron and sage.
Return pan to heat and cook, stirring, for 3-4 minutes or until sauce boils and thickens.
Add prawns and peas (mangetout) to hot pasta and toss to combine.
Top with sauce and serve immediately.