Serves 4
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For the pesto:

For the pasta:

  1. In the bowl of a large food processor, whizz all of the pesto ingredients together until smooth.
  2. Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Drain, reserving about 250ml of the pasta cooking water.
  3. Heat a large pan over a medium heat. Once hot, add the pesto and cook for one minute.
  4. Add the prawns and cook, stirring frequently, for 2-3 minutes until pink and almost cooked. Stir in the cream until slightly thickened.
  5. Stir in the Parmesan along with a few tablespoons of the reserved pasta water. Add the pasta to the pan and toss to coat. Add a little more water as needed to loosen the sauce.
  6. Serve with extra Parmesan and chilli flakes, to taste.

Note: fusilli can be used as an alternative to orecchiette, if you wish.

Nutrition Facts

Per serving: 545kcals, 13g fat (3.7g saturated), 66.4g carbs, 0.6g sugars, 41.3g protein, 2.3g fibre, 0.533g sodium

If you’re short of time, feel free to substitute the homemade pesto with good-quality store-bought sun-dried tomato pesto. You can also use cooked prawns instead of raw, stirring them in for the final two minutes to heat through quickly.