Ribbon egg pasta with prawns and pesto (trenette al pesto

• Seafood

  • 18 Prawns, large green

• Produce

  • 1 bunch Basil
  • 6 Garlic clove
  • 1 Lemon, wedges
  • 1 Lemon

• Condiments

  • 1 Genovese pesto

• Pasta & Grains

  • 600 g Linguine, fresh

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 125 ml Olive oil

• Nuts & Seeds

  • 40 g Pine nuts, toasted

• Dairy

  • 20 g Parmesan, grated
  • 40 g Pecorino, grated

Found on nonnascooking.com

Description

Directions

• Cook pasta in a saucepan of boiling, salted water for 8 minutes or until al dente. Drain, reserving 60 ml cooking water, and keep warm.
• Meanwhile, to make pesto, blend all the ingredients, except olive oil, in a blender until roughly chopped. With the motor running, gradually add the oil until mixture is smooth. Season with salt and pepper, and set aside.
• Heat oil in a frying pan over medium heat. Add garlic and cook for 1 minute or until fragrant. Add prawns and cook for a further 4 minutes or until prawns are just cooked. Add pasta, reserved cooking water and the pesto. Toss until combined and heated through. Season and serve immediately with lemon wedges to squeeze over.
• Drink 2011 Montevecchio Bianco Vermentino Fiano, Heathcote ($23)