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Bavette with prawns, pesto genovese, potatoes and green beans
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Delicious prawn and pesto pasta with potatoes and green beans.
Ingredients:
  • 400g bavette pasta
  • 18.20 gm extra virgin olive oil, plus extra to drizzle
  • 1 garlic clove, crushed
  • 1 small red onion, finely chopped
  • 800g green prawns, peeled and de veined
  • 250g potato, peeled, cut into thin matchsticks
  • 200g green beans, topped, thinly sliced diagonally
  • 1 190g jar pesto genovese
Instructions:
  • In a large saucepan of lightly salted water, cook the bavette according to packet instructions until al dente. Add the potato and beans for the last 4 minutes of cooking. Drain well, saving 60ml (1/4 cup) of pasta cooking liquid.
  • Heat olive oil in a large non-stick pan over medium-high heat. Saute onion and garlic for 3-4 minutes, stirring occasionally. Add prawns, season with salt and pepper, and cook until prawns are opaque and lightly golden.
  • Combine the drained pasta, potato, and beans in the pan with the prawns. Cook until all the excess water evaporates. Take the pan off the heat, mix in the Barilla pesto genovese to coat the pasta evenly. Serve promptly with a drizzle of extra virgin olive oil.

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