Pesto & Prawn Pasta


  • 350g spaghettini or angel hair pasta
  • 250g cooked king prawns
  • 4 tbsp 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


  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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