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

INSTRUCTIONS 

1. In a large pan of boiling, salted water, cook the pasta to your liking
2. Heat the olive oil in a frying pan, add the prawns and cook for 2 minutes
3. Add the Sacla' Chargrilled Aubergine Pesto and heat well
4. When pasta is cooked, remove from pan and add to the mix
5. Sprinkle with fresh thyme for serving