Material Intelligence: Meet the emerging designers from Ireland’s leading fashion colleges
Material Intelligence: Meet the emerging designers from Ireland’s leading fashion colleges

Ruth O'Connor

A red carpet first-timer brings us behind the scenes at Cannes Film Festival
A red carpet first-timer brings us behind the scenes at Cannes Film Festival

Kara O'Sullivan

Garden designer Peter Dowdall on the best places to find unique pieces for your garden
Garden designer Peter Dowdall on the best places to find unique pieces for your garden

Megan Burns

Key trends and challenges shaping the job market in 2025
Key trends and challenges shaping the job market in 2025

Leonie Corcoran

Inside this five-bedroom Edwardian Terenure home
Inside this five-bedroom Edwardian Terenure home

IMAGE

In The Meadows 2025 review: A festival for the fans
In The Meadows 2025 review: A festival for the fans

Sarah Gill

Sole Steps: Join us for a run and a coffee in Phoenix Park
Sole Steps: Join us for a run and a coffee in Phoenix Park

Edaein OConnell

We’re taking notes on the rich, tactile details of this Belfast café for our own homes
We’re taking notes on the rich, tactile details of this Belfast café for our own...

Megan Burns

Cathy White talks honestly about taking to the road as a new mum, without her baby
Cathy White talks honestly about taking to the road as a new mum, without her...

Fiona Alston

‘Grief was like being knocked down by a speeding bus. It came out of nowhere and completely floored me’
‘Grief was like being knocked down by a speeding bus. It came out of nowhere...

Mary Ann Kenny

Image / Living / Food & Drink

Supper Club: 20-minute pesto prawn pasta


By Meg Walker
10th Nov 2023
Supper Club: 20-minute pesto prawn pasta

Making the fresh pesto sauce takes about as long as the pasta needs to cook, so you can turn Gino D'Aampo's recipe around in record time – perfect for hungry mouths.

This recipe was created during an argument between my boys: Rocco wanted pasta with garlic, prawns and rocket leaves and Luci wanted pesto. Here we are – basil pesto prawn pasta.

It really works; we all absolutely loved it and I got to please both boys without turning my kitchen into a restaurant! Please make sure you only buy fresh basil to make the pesto as the flavour is so much better.

Farfalle al pesto Genovese e gamberi
Serves 4

Ingredients

  • 60g basil leaves
  • 50g pine nuts
  • 1 garlic clove, peeled
  • 130ml extra virgin olive oil
  • 30g freshly grated Parmesan cheese
  • 150g cooked peeled large prawns
  • 500g farfalle
  • salt and black pepper, to taste

Method

  1. Bring 5 litres of water to the boil in a large saucepan with 1 tablespoon of fine salt. Put the basil, pine nuts and garlic in a food processor. Drizzle in the oil and blitz until smooth.
  2. Transfer the basil mixture to a large serving bowl and fold in the Parmesan. Season with salt and pepper and fold in the prawns. Set aside.
  3. Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered. A good-quality dried pasta will take 8-10 minutes to cook.
  4. Just before the pasta is ready to be drained, remove 4 tablespoons of the boiling water from the pan and add to the bowl with the pesto mixture.
  5. Once the pasta is cooked, drain and tip it into the bowl with the pesto mixture.
    Fold together for 30 seconds allowing the pesto to coat the pasta. Serve immediately.

Extracted from Pronto! Let’s Cook Italian in 20 Minutes by Gino D’Acampo (Kyle Books).