Pasta with Prawns and Aubergine

Pasta with Prawns and Aubergine


  • 400g Malloreddus (small gnocchi shaped pasta)
  • 1 tbsp Olive oil
  • 250g Raw king prawns, shelled and deveined
  • 190g jar Sacla’ Char-Grilled Aubergine Pesto
  • A handful of Thyme


  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’ Pesto and heat well
  4. When pasta is cooked, remove from pan and add to the mix
  5. Sprinkle with fresh thyme for serving
Serves: 4Cooking time: Share recipeReview this recipe


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