Method
- Cook the spaghetti in a large pan of boiling salted water as per the packet instructions. Add the chopped broccoli to the pan for the final 4 minutes.
- Fry the crushed garlic for 30 seconds. Add the defrosted prawns and fry for a few minutes, until just pink. Add 4 tbsp of the pasta cooking water and the Dijon mustard, stirring to coat the prawns.
- Reduce heat to low, add the crème fraiche and stir to form a smooth sauce. Add the chopped flat leaf parsley and the lemon rind and zest .
- Once the pasta is cooked, add to the pan with the prawns and toss until evenly coated.
- Make the Crunchy Garlic Panko Crumbs: Add the rapeseed oil to a large non-stick pan over a medium heat. Add 1 clove of crushed garlic to the oil, then add both lots of seeds and fry for a couple of minutes. Add the panko crumbs and fry for a few more minutes, until golden and crunchy. Stir regularly to ensure it all toasts evenly.
- Top pasta with Crunchy Garlic Panko Crumbs.