Ingredients:
- 400g (14 1/4oz) pasta ribbons
- 150g (5 1/4oz) soft goats' cheese
- 120ml (4 1/4oz) low-fat fromage frais
- 1 garlic clove, crushed
- 2 tbsp freshly tarragon
- 4 ripe tomatoes, diced
- 20 cooked tiger prawns
Method:
Bring a large saucepan of salted water to a rolling boil. Add the pasta and cook for 7-10 minutes (check pack for instructions) or until the pasta is firm to the bite. Drain and return to the pan with a drizzle of oil. Pour the fromage frais in a pan and heat gently. Do not boil. Add the garlic and whisk in the goats' cheese until melted and well blended. Add the prawns and cook for 3-4 minutes or until they are warmed through. Add the drained pasta to the pan with the tarragon and tomatoes. Serve with a sprig of tarragon.
