Fresh Pasta with Watercress, Spinach, Radicchio and Prawns

Once again, this is not entirely veggie, right? But it makes use of the last of the water cress from our garden, but also a number of other leave vegetables. And it is easy and quick. Of course, it works also if you leave out the prawns.

What you need

• 500 g fresh pasta
• 1 medium sized shallot, finely chopped
• 2 or more cloves of garlic, thinly sliced
• 1 goodly slug of olive oil
• 1 colander of assorted leave veggies (radicchio, watercress, spinach), washed but still wet
• 300 g cooked prawns (if you use raw ones they need to go in with the onions and the garlic)
• ½ chopped chilli (depipped if it is not to be too spicy)
• optionally: roasted pine kernels and chopped sundried tomatoes

What you do

1. Do the pasta in quite salty water, making sure they are still quite al dente. Drain, saving the cooking water.
2. In the meantime heat the olive oil and sauté the onions and the garlic until the latter are slightly crunchy.
3. Add the chillies and the prawns and make sure they are hot but not overly cooked (prawns become really rubbery that way).
4. At the very end, add the leaves and sauté until they are wilted. (If you use them, add the pine kernels and the tomatoes now.)
5. Add a little (a tablespoon or two) of the cooking water if it is too dry. Season with salt and pepper.
6. Mix in the pasta, stir to mix and serve immediately.