Rigatoni with prawns and pistachio pesto

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….

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