Tagliatelle Cordon Bleu

Method

1. To make prawn stock, heat 3 cups of water in a deep non-stick pan, add garlic, onion, tomatoes, thyme, prawn shells, leeks, parsley, corn , salt and black pepper powder and mix well. Let the mixture come a boil. Let it simmer for 15 minutes
2. Heat sufficient water in another deep non-stick pan, add salt and tagliatelle pasta and cook till pasta is cooked al dente.
3. Drain well and put into a mixing bowl. Add 1 tsp olive oil and mix.
4. Dry roast zucchini and red capsicum in a non-stick pan. Add black olives and toss.
5. Add olive oil, garlic and prawns and toss. Add crushed black peppercorns and salt and toss.
6. Sprinkle white wine and cognac and toss. Add pasta, prawn stock, cream and Parmesan cheese and mix well.
7. Transfer into a serving bowl, drizzle basil pesto sauce and pimento sauce and garnish with fresh mint leaves. Serve piping hot.

Additional Tips and Tricks