Tagliatelle with Prawns and Rocket Almond Pesto
gms medium sized prawns; deshelled and deveined
rocket almond pesto
Chilli flakes; optional
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.