Rigatoni with prawns and pistachio pesto

This simple and quick recipe packs a punch! The prawns marry perfectly with the indulgent sauce and pasta.

Ingredients

• 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

Method

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….