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Rosé pesto prawn pasta
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Total Time:
12 minutes
Ingredients:
  • 300 g large raw shell-on king prawns from sustainable sources
  • 4 cloves of garlic
  • 2 heaped teaspoons red pesto
  • 150 g dried taglierini or angel-hair pasta
  • 150 ml light rosé wine
Instructions:
  • In a large non-stick frying pan off the heat, place 4 whole prawns with 1 tablespoon of olive oil. Remove prawn heads and add to the pan for extra flavor. Peel and devein the prawns. Slice the garlic. Heat the pan over medium-high heat and add garlic and chopped prawns after 2 minutes, then pesto 1 minute later. Cook pasta according to package instructions in boiling salted water. Add rosé to the prawn pan and let it reduce for 1 minute. Drain pasta, reserving a mugful of cooking water. Combine pasta with prawn mixture, adding reserved cooking water as needed. Toss for 1 minute, season with salt and pepper, and serve.

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