Monday, February 9, 2009

Lemon Pesto and Prawn Tortiglioni

375g tortiglioni
500g cooked cocktail prawns
1 bunch basil, leaves only
2 shallots, trimmed, chopped
1 long green chilli, chopped
2 tbs extra virgin olive oil
finely grated zest and juice of 1 lemon
1/3 cup (25g) grated parmesan
Sea salt & freshly ground black pepper, to taste

Cook pasta in large pan of salted boiling water until almost tender. Add prawns to pan for last minute of the pasta's cooking time to heat through. Drain prawns and pasta well.
Meanwhile blend or process basil, shallots, chilli, oil, lemon zest and juice and parmesan until smooth, season to taste. Place pesto mixture into a large serving bowl. Add pasta and prawns and toss until well combined. Serve immediately.

Serves 4.

Recipe -

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