Rigatoni with prawns and pistachio pesto
This simple and quick recipe packs a punch! The prawns marry perfectly with the indulgent sauce and pasta.
- 500g/5 cups rigatoni
- 165g/6oz fresh prawns
- 200g/2 cups Marinara sauce (see recipe Mamma’s Marinara Sauce)
- Extra virgin olive oil
For the Pistachio pesto
- 125g/1 cup pistachios
- 1/2 garlic clove
- 1 handful fresh basil
- 25g/1/4 cup grated parmesan
- 60ml/1/4 cup extra virgin olive oil
- Salt & pepper
Add a little olive oil to a pan and fry the prawns for 3-4 minutes until cooked through.
Blitz all the ingredients in a blender for the pistachio pesto.
Add the pasta to a pan of boiling salted water and cook until al dente.
Add the tomato sauce to the pan with the prawns and cook for a further minute.
Add the pasta to the pan and mix well, add the pistachio pesto and toss to combine.
Finish with crushed pistachios on top. Buon Appetito….