Served with a Rocket, Nectarine & Baby Mozzarella Salad

This isn't your average pasta night. Brown rice penne means more fibre, lobster means more protein, and the whole thing still comes together in 20 minutes.

Serves: 4

Ingredients

For the lobster penne

• 400g brown rice penne pasta
• 200g cooked lobster
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, finely sliced
• 2 red chilli, finely chopped (adjust to taste)
• 250g cherry tomatoes, halved
• 2 tbsp capers, drained
• Small handful flat-leaf parsley, finely chopped
• Juice of 1 lemon
• Salt and freshly ground black pepper

For the salad

• 80g rocket
• 2 ripe nectarines, sliced into wedges
• 150g baby mozzarella, drained
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Sea salt
• Freshly ground black pepper

Method

For the lobster penne

1. Bring a large pan of well-salted water to the boil and cook the penne until al dente according to the packet instructions.
2. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the sliced garlic and chilli and cook gently for 1–2 minutes until fragrant, being careful not to let the garlic brown.
3. Stir in the cherry tomatoes and cook for 5–6 minutes until they begin to soften and release their juices.
4. Add the capers and season lightly with salt and plenty of black pepper.
5. Add the cooked penne to the sauce and toss until the pasta is well coated.
6. Gently fold through the lobster meat and warm for 1–2 minutes. Stir in the chopped parsley and lemon juice.
7. Taste and adjust the seasoning.

For the salad

1. In a large bowl, combine the rocket, nectarine slices and baby mozzarella.
2. Drizzle with the olive oil and balsamic vinegar.
3. Season with a pinch of sea salt and freshly ground black pepper.
4. Toss gently just before serving.