Prawn, Pea & Basil Pesto Pasta Salad

Name: Prawn, Pea & Basil Pesto Pasta Salad
Prep time: THMS
Cook time: THMS
Ingredients: 175g pasta, such as penne, shells or twists; For the dressing:; ½ jar Sacla’ Classic Basil Pesto; 4 tbsp olive oil; Salt and pepper; For the salad:; 125g frozen peas; 125g frozen broad beans; 225g large prawns, cooked and peeled; 3 tbsp parsley, chopped; To garnish:; 50g pine nuts, toasted; Basil leaves, to serve

This prawn salad recipe is always a hit – and it couldn't be easier. Blanch the peas and beans in your pasta water, then just toss everything with the dressing, which is simply our Classic Basil Pesto thinned with olive oil. Bellissima!

Cook Time

20 mins

Serves

Ingredients

175g pasta, such as penne, shells or twists

For the dressing:

½ jar Sacla’ Classic Basil Pesto
4 tbsp olive oil
Salt and pepper

For the salad:

125g frozen peas
125g frozen broad beans
225g large prawns, cooked and peeled
3 tbsp parsley, chopped

To garnish:

50g pine nuts, toasted
Basil leaves, to serve

How to make the recipe

Step 1

First make the dressing by combining the Pesto and the oil and adding some salt and pepper

Step 2

Next, bring a large pan of water to a rolling boil. Add the pasta, return to the boil and cook for 8‚Äì10 minutes or, until cooked to your liking. Drain well, transfer to a large bowl and stir the Pesto dressing through

Step 3

Blanch the peas and broad beans in boiling water for 3 minutes, then drain, refresh under cold water and pat dry. Dry the prawns

Step 4

Now assemble the salad, adding the peas, broad beans, prawns and parsley to the pasta. Toss well and serve at once, topped with the toasted pine nuts and garnished with basil leaves