Tagliatelle with Fresh Green Pesto and Prawns

  • 250g Barilla® Tagliatelle
  • 200g cleaned prawns
  • 20g fresh basil
  • 20g fresh rocket
  • 4 tbsp extra virgin olive oil
  • 15g pine nuts
  • 40g Parmigiano Reggiano
  • Half a clove of garlic
  • Thyme

1. Prepare a flavoured pesto: carefully wash the basil and the rocket, then drain and blend them in a mixer together with the extra virgin olive oil, the garlic, the pine nuts and the grated Parmigiano cheese.

2. Season with a pinch of salt and set aside.

3. Clean the prawns and remove the black wire. Cut in half and cook very quickly in a non-stick pan, with some drops of oil and a sprig of thyme.

4. Meanwhile, boil the Tagliatelle in plenty of boiling salted water. We recommend using 1 litre of water for every 100g of pasta.

5. Drain the pasta al dente, keeping a little of the cooking water.

6. Toss and stir the Tagliatelle in a bowl, adding the green pesto, the prawns and a few drops of the cooking water, just to make sure that the seasoning is creamy and well distributed.


Recipe courtesy of Barilla®

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