For the pesto:
120g sundried tomatoes in oil
Handful of fresh basil, packed
1 tbsp balsamic vinegar
3 garlic cloves, peeled and roughly chopped
1 shallot, peeled and roughly chopped
1 tbsp pine nuts
1 tbsp tomato purée
½ tsp dried chilli flakes
½ tsp dried oregano
Salt and black pepper
For the pasta:
400g orecchiette or fusilli
2 tbsp double cream
60g Parmesan, grated
- In the bowl of a large food processor, whizz all of the pesto ingredients together until smooth.
- 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.
- Heat a large pan over a medium heat. Once hot, add the pesto and cook for one minute.
- Add the prawns and cook, stirring frequently, for 2-3 minutes until pink and almost cooked. Stir in the cream until slightly thickened.
- 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.
- Serve with extra Parmesan and chilli flakes, to taste.
Per serving: 545kcals, 13g fat (3.7g saturated), 66.4g carbs, 0.6g sugars, 41.3g protein, 2.3g fibre, 0.533g sodium
MAKE IT YOURS:
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.