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Paccheri & Pistachio Pesto Sauce

Paccheri & Pistachio Pesto Sauce

Serves 1-2
Original price was: £13.86.Current price is: £9.10.

We’ve paired up our core ingredients to allow you to make this impressive Mediterranean-style pasta dish –  made with king prawns, cherry tomatoes and Pistachio Pesto.
Turn supper into something special with this marvellous recipe.

All you need is 1 garlic clove, 1 medium chilli, 12 king prawns, 200g cherry tomatoes, a dash of white wine and a handful of pistachios to make a Paccheri with Prawns and Pistachio Pesto dish.

Check the description for the details of this delicious recipe.

Product Quantity

Paccheri Pasta (150g)

£2.25 each
2

Pesto di Pistacchio - Pistachio Pesto Frantoio Sant'Agata (90g)

Original price was: £9.36.Current price is: £4.60.

In stock

1
About Paccheri & Pistachio Pesto Sauce

Please note: The picture shown is for illustration purposes only. You will receive what is listed above to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

  1. Prepare your ingredients – chop the cherry tomatoes in half, thinly slice the chilli, chop the pistachio nuts and lightly crush the garlic clove, leaving the skin on.
  2. Drizzle a generous amount of olive oil into a frying pan on medium heat. Once hot, add your garlic and chilli, infuse for 2-3 minutes.
  3. Lay your prawns into the oil and cook for 2-3 minutes on each side, until pink and cooked through. Once cooked, add a splash of white wine and allow the alcohol to cook off. Remove and set aside the prawns, leaving behind the aromatics. Add the fresh cherry tomatoes and sauté until slightly softened.
  4. Meanwhile, add your Paccheri to a large saucepan of boiling salted water and cook for 4-5 minutes until ‘al dente’. Once cooked, transfer your Paccheri to the frying pan with a slotted spoon, making sure some of the starchy pasta water gets in as well.
  5. Add the prawns back into the frying pan with a generous drizzle of extra virgin olive oil, 2 tbsp of the pistachio pesto and a couple of tablespoons of pasta water. Combine by tossing gently. Garnish with the chopped pistachio over the top.

Buon Appetito!

Paccheri Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Pesto di Pistacchio: Extra virgin olive oil, Sicily pistachio 40%, sea salt.

Energy (KJ)/100g 695 3140
Energy (Kcal)/100g 166 750
Fat/100g 0.2 78
Of which Saturated/100g 0.1 8.5
Carbohydrate/100g 36.7 4.3
Of which Sugar/100g 1.0 1.8
Protein/100g 0.2 7.8
Salt/100g 0.04 0.47

Wheat, Egg.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 1 month. Cook from frozen.

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