Pesto prawn pasta
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry pasta
200 g, linguine variety
Fresh basil
2 cup(s)
Grated parmesan cheese
3 tbs
Walnuts
2 tbs, chopped
Garlic
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
Instructions
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.
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