Pasta salad with monk's beard and prawns

17/11/2023

The pasta salad with monk’s beard and prawns is a spring-like and light dish that combines the delicate taste of the sea with the freshness of monk’s beard. Here’s how to prepare it:

Ingredients

320 g of short pasta (such as fusilli or farfalle)
200 g of fresh or frozen prawns
200 g of monk’s beard (trimmed and well washed)
1 clove of garlic
Extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Fresh chopped parsley (optional)
Chili pepper (optional)

Preparation

Start by cleaning the prawns: remove the head, the shell, and the intestine. Leave the tail end on for a more pleasing presentation if you wish.
In a frying pan, sauté a clove of garlic in extra virgin olive oil. Add the prawns and cook for about 2-3 minutes or until they turn pink and slightly golden. If you like, you can deglaze with a bit of white wine at the end of cooking. Then, set the prawns aside.
In the same pan, add the previously trimmed and washed monk’s beard. Sauté them quickly, just long enough to soften them, then turn off the heat and let them cool down.
Meanwhile, bring a pot of generously salted water to a boil and cook the pasta al dente. Drain it, cool it under running water to stop the cooking process and dress it with a drizzle of oil to prevent sticking.
In a large bowl, combine the cold pasta with the monk’s beard, prawns, and chopped parsley. Season with extra virgin olive oil, lemon juice, salt, pepper, and if you like, a sprinkle of chili pepper.
Mix all the ingredients well and let the pasta salad rest in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together properly.

Curiosity

Monk’s beard, also known as agretti or friar’s beard, is a Mediterranean spring vegetable. They have a slightly sour and salty flavor, reminiscent of spinach and are rich in minerals and fibers.

For an Italian twist, you can also add diced fresh tomatoes or Taggiasca olives to further enrich the dish. Enjoy your meal!