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Garlicky tomato and prawn pappardelle
Garlicky tomato and prawn pappardelle
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Garlicky prawns, roasted tomatoes, pappardelle pasta, and homemade rocket pesto create a sensational weeknight dish.
Ingredients:
  • 200g Perino tomatoes
  • 18.20 gm olive oil
  • 1kg green prawns, peeled leaving tails intact
  • 20.00 ml lemon zest
  • 20.00 ml dill, finely chopped
  • 375g pappardelle
  • 120g pkt Baby Rocket
  • 40g pine nut
  • 20g parmesan
  • 1 garlic clove, crushed
  • 250.00 ml baby rocket leaves
  • 20.00 ml dill sprigs
  • 60ml olive oil
Instructions:
  • Preheat your oven to 200C. In a bowl, mix the tomatoes with half of the oil and half of the garlic, then season them. Spread them on a baking tray and bake for 15 minutes, or until the tomatoes start to collapse.
  • Combine prawns, lemon zest, dill, remaining oil, and garlic in a bowl. Refrigerate for 15 minutes to enhance the flavors.
  • Boil the pasta in a generous amount of water as instructed on the packet until it reaches the desired firmness. Ensure thorough draining.
  • In a food processor, combine pine nuts, parmesan, garlic, rocket, and dill. Process until finely chopped. With the processor running, slowly add the oil until incorporated. Season to taste.
  • 1. Preheat a large frying pan over high heat. Cook the prawns for 6 minutes until they curl and change color. Remove from heat and add the pasta, tomatoes, rocket, and half of the rocket pesto. Gently toss together. Divide among serving bowls and serve with the remaining rocket pesto.

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