Creamy Tomato & Prawn Fettuccine with Pear & Rocket Salad for Dinner

While the cherry tomatoes are roasting, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Cook the egg fettuccine in the boiling water until 'al dente', 3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and drain. Return the pasta to the saucepan with a drizzle of olive oil to prevent the pasta sticking together. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the prawns, tossing, until pink and starting to curl up, 3 minutes. Remove from the heat, add the lemon zest and season with salt and pepper. Toss to combine then transfer to a bowl.

Return the frying pan to a medium-high heat with the butter, garlic and a drizzle of olive oil and cook until fragrant, 1 minute. Add the light thickened cream, tomato sugo, chicken stock pot and a pinch of chilli flakes (if using) and cook until the sauce has thickened, 2-3 mins.

Add the fettuccine, roasted cherry tomatoes, a squeeze of lemon juice and the reserved pasta water to the sauce. Toss to combine and season to taste. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil and season with salt and pepper. Add the spinach & rocket mix and pear and toss to combine.