Lemon Pesto Prawn & Chilli Tagliatelle
Prawn & Chilli Tagliatelle with our Zesty Lemon Pesto will transport you straight to the coast of Italy. Ready in just 15 minutes - it's the quickest way to get yourself there!
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Prep Time
5 mins
Cook Time
10 mins
Serves
4
Ingredients
- 400g Tagliatelle
- 1 tablespoon olive oil
- 300g raw King prawns
- 1 red chilli, de-seeded and finely chopped
- 1 clove garlic, crushed
- 190g jar Sacla' Zesty Lemon Pesto
- 2 tablespoons freshly chopped parsley
- Freshly ground black pepper
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How to make the recipe
Step 1
Cook Tagliatelle in a large saucepan of slightly salted boiling water for 8-10 minutes (or according to pack instructions). Drain and return to the pan to keep warm, reserving 100ml of the cooking water.
Step 2
Heat the oil in a frying pan over medium heat, add the prawns and cook for 2-3 minutes, until they turn pink. Reduce the heat and stir in chilli and garlic and cook for 1 minute.
Step 3
Stir in Zesty Lemon Pesto, pasta, and enough of the reserved cooking water to loosen slightly. Place over a low heat and stir gently so the pasta is coated and the sauce heated through. Stir through the parsley.
Step 4
Divide between 4 bowls and add a good grind of black pepper. Serve straight away.