Creamy pesto prawn pasta
4 cup(s), leaves, lossely packed
1 clove(s), coarsely chopped
dry wholemeal pasta
300 g, (penne)
20 individual, (650g), deveined, tails intact
evaporated skim milk
¾ cup(s), (185ml)
- Reserve 13 cup basil leaves and set aside. Place remaining basil leaves, garlic and pine nuts in a small food processor and process until finely chopped. Add lemon juice and process until a coarse paste forms.
- Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain and return pasta to pan.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add prawns and cook for 2 minutes each side or until cooked through. Reduce heat to medium, add milk and cook, stirring, for 1–2 minutes or until thickened slightly. Remove pan from heat and stir in homemade pesto. Season with salt and freshly ground black pepper.
- Add prawn mixture to pasta, tossing to combine. Divide among four bowls and serve topped with reserved basil.