Casa Barilla's Cooking School have provided this delicious gluten-free Italian dish, perfect for entertaining or sharing around the dinner table.
Bring your stock to the boil.
In a large frying pan add oil, then onion, garlic, chilli, and then add the prawns and season.
Cook for a couple of minutes, then add the Barilla Gluten Free Elbows, and pour in the wine.
Finish cooking as you would cook a “risotto”, adding the stock a ladle at a time and cook for 4 minutes.
Meanwhile, boil the broccoli florets in the stock for 2 minutes. Once ready, add to the pasta.
Toss with the Barilla Ricotta sauce for a couple of minutes and allow the pasta to absorb all juices.
Remove from the heat, add butter and a drizzle of Extra Virgin Olive oil.
This dish really comes into its own if you take a little extra time to prepare a homemade stock.
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