Get 3 months FREE*
Start today
Photo of Pesto prawn pasta by WW

Pesto prawn pasta

9 - 11
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


Dry pasta

200 g, linguine variety

Fresh basil

2 cup(s)

Grated parmesan cheese

3 tbs


2 tbs, chopped


3 clove(s), crushed

Olive oil

1 tbs

Olive oil

1 tsp, extra

Fresh lemon rind

1½ tsp, finely grated

Raw peeled prawns

500 g, peeled, deviened

Cherry tomatoes

2 cup(s), (320g), halved


  1. Cook linguine in a large saucepan of boiling salted water following packet instructions until just tender. Drain and transfer to a large serving bowl, and keep warm.
  2. Meanwhile, process basil, parmesan, walnuts, two-thirds of garlic, 1 tablespoon oil, lemon rind and ⅓ cup (80ml) water in a mini food processor until smooth. Add extra water, 1 tablespoon at a time, if needed. Season with salt and pepper. Add to reserved pasta and toss to coat.
  3. Heat remaining one teaspoon oil in a large non-stick frying pan over medium-high heat. Add prawns and cook, stirring, for 2 minutes. Add tomatoes and remaining garlic and cook, stirring, for 2 minutes or until prawns are just opaque in centre and tomatoes are heated through.
  4. Add prawn mixture to the pasta and toss to combine. Serve immediately.