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Tagliatelle with Prawns and Rocket Almond Pesto

Course: Main Course
Cuisine: Italian


  • 500 gms tagliatelle
  • 300 gms medium sized prawns; deshelled and deveined
  • 2 tbsp olive oil
  • 1 cup rocket almond pesto
  • Chilli flakes; optional
  • Salt to season
  • Parmesan; as much as you wish


  • Cook the tagliatelle in salted boiling water as per packet instructions. Drain and reserve ½ cup pasta water.
  • In a deep bottomed pan, heat the olive oil and add the prawns. Season with salt and cook the prawns for 2 minutes on medium to high heat.
  • Then reduce heat and add the pesto; mix and continue to cook for another 1-2 minutes till the prawns are cooked through.
  • Add the drained tagliatelle and toss well with the prawns and pesto. If it feels too dry, add some of the drained pasta water.
  • Serve warm, garnished with chilli flakes and grated parmesan


Most styles of pasta can be used for this recipe.