BOW PASTA WITH BASIL PESTO AND PRAWNS
INGREDIENTS (Serves 4)
◆ 60g basil leaves
◆ 50g pine nuts
◆ 1 garlic clove, peeled
◆ 130ml extra virgin olive oil
◆ 100g freshly grated parmesan cheese
◆ 150g cooked, peeled large prawns
◆ 500g farfalle
◆ Salt and black pepper, to taste
1 Bring 5 litres of water to the boil in a large saucepan with 1½ tablespoons of fine salt. Put the basil, pine nuts and garlic in a food processor. Drizzle in the oil and blitz until smooth.
2 Transfer the basil mixture to a large serving bowl and fold in the Parmesan. Season with salt and pepper and fold in the prawns. Set aside.
3 Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente per fect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered. A good-quality dried pasta will take 8-10 minutes to cook.
4 Just before the pasta is ready to be drained, remove 4 tablespoons of the boiling water from the pan and add to the bowl with the pesto mixture.
5 Once the pasta is cooked, drain and tip it into the bowl with the pesto mixture. Fold together for 30 seconds allowing the pesto to coat the pasta.
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