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
- 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
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.
4 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.
5 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.
6 Once the pasta is cooked, drain and tip it into the bowl with the pesto mixture.
7 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, approx €18.50).
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