BOW PASTA WITH BASIL PESTO AND PRAWNS

My Weekly - - Cookery -

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.

FI N D M O RE PA ST A DI S H E S O N OU R WE BS I TE : WWW. MYWE EK L Y. CO. U K / RE CI P E S

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