Paccheri with Prawns, Cherry Tomatoes & Pistachio Pesto Sauce Recipe

Paccheri with Prawns, Cherry Tomatoes & Pistachio Pesto Sauce


Category, DifficultyAdvancedPrep Time3 minsCook Time13 minsTotal Time16 mins

An impressive Mediterranean-style pasta dish that's made with king prawns, cherry tomatoes and Pistachio Pesto. Turn supper into a special celebration of Spring with this marvellous recipe.


INGREDIENTS

150 g La Tua Pasta Paccheri
1 Garlic Clove
1 Medium Chilli
Extra Virgin Olive Oil
12 King Prawns
150 ml White Wine
200 g Cherry Tomatoes
2 tbsp Pistachio Pesto
1 Handful of Pistachio Nuts

Please note that some essential ingredients
are not supplied, this may include salt,
olive oil, pepper, eggs and additional ingredients.

Buy the ingredients

METHOD

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, and 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.

Ingredients

 150 g La Tua Pasta Paccheri
 1 Garlic Clove
 1 Medium Chilli
 Extra Virgin Olive Oil
 12 King Prawns
 150 ml White Wine
 200 g Cherry Tomatoes
 2 tbsp Pistachio Pesto
 1 Handful of Pistachio Nuts

Directions

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, and 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.

Paccheri with Prawns, Cherry Tomatoes & Pistachio Pesto Sauce Recipe

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