Fiery Chilli Pesto & Prawn Pasta

On the table in 20 mins

Serves 4

vegetarian low sugar

Ingredients

  • 350g spaghettini or angel hair past
    • 250g cooked king prawns
    • 1 Jar Sacla' Fiery Chilli Pesto or 2 Fiery Chilli Pesto Pots
    • 1 long red chilli, deseeded and finely chopped
    • Grated zest and juice of 1 lemon
    • 150g wild rocket leaves
    • Salt
    • Black pepper

    Method

    1. In a large pan of boiling, salted water, cook the pasta to your liking.
    2. Next place the prawns in a bowl and toss them with the Sacla' Pesto, chilli, lemon zest and juice, and the rocket leaves.
    3. Season well to taste with salt and pepper.
    4. Then drain the pasta holding back a cupful of the cooking water.
    5. Return the pasta to the pan with the cooking liquid and toss well with the prawn and rocket mixture.
    6. Serve immediately.

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