Prawn and Pesto Spaghetti


  • 350g Spaghetti
  • 2 tbsp Olive oil
  • 4 tbsp Sacla’ Classic Basil Pesto
  • 20 Large peeled prawns, deveined
  • Salt
  • Black pepper
  • 1 tbsp Lemon juice
  • 2 heaped tbsp Flat-leaf parsley, roughly chopped


  1. In a large pan of boiling, salted water, cook the pasta until al dente
  2. Meanwhile, heat the olive oil in a large non-stick frying pan over a fairly high heat
  3. Add the Sacla’ Pesto and fry briefly before adding the prawns
  4. Sautè for 1-2 minutes, until the prawns have turned pink, then season and add lemon juice
  5. Remove from heat, add drained pasta and sprinkle with parsley
Serves: 4Cooking time: Share recipeReview this recipe


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