Prawn & Char-Grilled Aubergine Pesto Pasta
Plump, juicy prawns work beautifully with the fragrant smokiness of our Char-Grilled Aubergine Pesto in this dish. We've used malloreddus, little gnocchi-shaped pasta from Sardinia, but you can choose your own favourite shape.
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Cook Time
15 mins
Serves
4
Ingredients
- 400g Malloreddus (small gnocchi shaped pasta)
- 1 tbsp. olive oil
- 250g raw king prawns, shelled and deveined
- 190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
- 1 handful thyme
How to make the recipe
- In a large pan of boiling, salted water, cook the pasta to your liking
- Heat the olive oil in a frying pan, add the prawns and cook for 2 minutes
- Add the Sacla’ Chargrilled Aubergine Pesto and heat well
- When pasta is cooked, remove from pan and add to the mix
- Sprinkle with fresh thyme for serving
