Tagliatelle with red pesto and king prawns
Tagliatelle in spicy red pesto topped with juicy king prawns
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Servings: 2
For the red pesto
- 150 g sun dried tomatoes in oil drained
- 2 cloves of garlic
- 3 stalks of basil leaves
- 2 tbsp chopped almonds roasted
- 2 tbsp parmesan cheese grated
- 1/4 tsp chili flakes
- salt and pepper to taste
- olive oil
For the pasta
- 300 g tagliatelle
- 10 king prawns peeled
- 1 tsp parsley chopped
- olive oil
- parmesan
In a small food processor mix all the inredients of the pesto. Add olive oil until you have a smooth paste. Set aside. (You can also use a hand blender for the job, or even to it old school with a mortar and pestle)
Cook the pasta according to package instructions. Drain and set aside.
In a large pan heat one tablespoon of olive oil. Add the prawns and the parsley and cook them for 2-3 minutes or until they are just orange all around. Take out of the pan and set aside.
Remove the excess oil from the pan. Add the tagliatelle and the pesto and mix well over very low heat.
Add the prawns and mix for another couple of minutes.
Serve with freshly grated parmesan. Yum yum yum!