King prawn and herb-and-almond pesto pasta
- April 2015
- Serves 4
- Hands-on time 30 min
Try pesto with a difference in this recipe where it’s made with tarragon, dill, rocket and almonds then served with fresh king prawns and tagliatelle pasta.
- 38.2g (8g saturated)
- 75g (3.4g sugars)
To butterfly and de-vein prawns, run a small sharp knife along the back curve of each prawn, cutting about one third of the way through the flesh. Pull out and discard the black, thread-like intestinal tract with the tip of the knife, then discard. Keep the tails on for a pretty end result.
Take the time to toss the ingredients together well in step 5. Season the dish properly and it will really sing.
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