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Lemon Laganelle with Prawns & Peas

Lemon Laganelle are narrow ribbons of pasta made with free-range eggs and semolina to which the zest of fresh lemons has been added. When cooked, this egg pasta has a brilliant yellow colour and fresh, lemony aroma. The lemon flavour is distinct without being overwhelming and combines well with so many ingredients. Try them with fresh ricotta, and chopped fresh herbs, or with your favourite pesto.  They are particularly brilliant with seafood and shellfish. This summer recipes combines fresh prawns and peas.



  • 500g Rustichella d’Abruzzo Laganelle al Limone.
  • 20 Medium, fresh, raw, Australian prawns - clean and de-veined with tail attached.
  • 400g of fresh peas, snow peas or sugar snaps cut into segments, as pictured). Can be substituted with frozen peas.
  • 1/3 cup finely chopped fresh mixed herbs: flat-leaf parsley, dill, mint, watercress.
  • 2 cloves of garlic crushed lightly, but intact.
  • 1 Tablespoon of butter
  •  Extra Virgin Olive Oil 
  •  Salt & Pepper


Bring a large pot of water to the boil.

Meantime, place 2 tablespoons of EVOO in a hot, large, frying pan, add the two cloves of garlic and cook for two minutes until the oil is aromatized. Remove the garlic before it starts to brown. Add the prawns and sauté for a few minutes, turning frequently, until they begin to change colour. Remove from the heat and keep warm.

Add the butter and another tablespoon of EVOO to whatever cooking juices remain in the pan and add the sugar snaps or peas. Toss frequently on the pan until they start to turn a deeper green, but remove them from the heat while they still have some crunch.

Add 10-20 grams of salt to the boiling water and add the Laganelle. Stir frequently to loosen up the nests.

Place the pan with the peas back on a medium heat and return the prawns back to the pan. As the laganelle are cooked (it only takes a few minutes), lift them out of the pot and into the pan. Stir the pasta into the prawns and peas and pan juices and sprinkle with fresh herbs.

Serve immediately with fresh cracked black pepper ( a drizzle of extra virgin olive oil if needed) and a glass of crisp verdicchio or Falanghina.



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