SPAGHETTINI WITH PRAWNS & BLISTERED CHILLI PESTO

SERVES 4. PREP 10 MINS. COOK 15 MINS

INGREDIENTS

• 400g sweet grape tomatoes, halved

• 2 fresh, long red chillies, halved lengthways

• ½ tsp caster sugar

• 60ml (¼ cup) extra virgin olive oil

• 45g (¼ cup) toasted pine nuts

• 4 green shallots, thinly sliced

• 1 small bunch fresh basil, leaves torn, stems finely chopped

• 3 garlic cloves, crushed

• 1 tbsp drained baby capers

• 500g peeled green prawns, deveined, tails intact

• 1 large lemon, rind finely grated, juiced

• 400g dried spaghettini pasta 1 Preheat oven grill to high. Line a baking tray with foil. Place tomato, cut side up, on prepared tray. Place chilli, cut side down, on prepared tray. Sprinkle with sugar. Season. Drizzle with 1 tbsp of the oil. Grill for 6 minutes or until lightly charred and tender. Reserve one-quarter of the tomato.

2 Place chillies, 2 tbsp pine nuts and remaining tomato in a food processor and process until a paste forms. 3 Heat remaining oil in a nonstick frying pan over high heat. Cook shallot, basil stems, garlic and capers for 1 minute or until aromatic. Add prawns. Cook, stirring, for 3-4 minutes or until just cooked through. Add chilli pesto, lemon rind and juice. Cook, stirring, for 1 minute or until combined.

4 Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until al dente. Drain, reserving ¾ cup cooking liquid. Return pasta and reserved cooking liquid to saucepan.

5 Add prawn mixture and basil leaves to pasta. Toss to combine. Sprinkle with remaining pine nuts and reserved tomatoes to serve.