• Summer recipes

Lemon Pesto Prawn & Chilli Tagliatelle

Prawn & Chilli Tagliatelle with our Zesty Lemon Pesto will transport you straight to the coast of Italy. Ready in just 15 minutes - it's the quickest way to get yourself there!

15

Minutes

4

Servings

INGREDIENTS

  • 400g Tagliatelle
  • 1 tablespoon olive oil
  • 300g raw King prawns
  • 1 red chilli, de-seeded and finely chopped
  • 1 clove garlic, crushed
  • 190g jar Sacla' Zesty Lemon Pesto
  • 2 tablespoons freshly chopped parsley
  • Freshly ground black pepper

INSTRUCTIONS

  1. Cook Tagliatelle in a large saucepan of slightly salted boiling water for 8-10 minutes (or according to pack instructions). Drain and return to the pan to keep warm, reserving 100ml of the cooking water.
  2. Heat the oil in a frying pan over medium heat, add the prawns and cook for 2-3 minutes, until they turn pink. Reduce the heat and stir in chilli and garlic and cook for 1 minute.
  3. Stir in Zesty Lemon Pesto, pasta, and enough of the reserved cooking water to loosen slightly. Place over a low heat and stir gently so the pasta is coated and the sauce heated through. Stir through the parsley.
  4. Divide between 4 bowls and add a good grind of black pepper. Serve straight away.