Prawn & Sun-dried Tomato Pesto Farfalle
Ingredients
- 400 g dried farfalle
- 300 g cooked king prawns
- 150 g sun-dried tomato pesto
- 200 g cherry tomatoes
- 80 g baby spinach
- 50 g parmesan cheese
- 1 lemon
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 667 kcal
- Protein
- 34.8 g
- Carbohydrate
- 77.4 g
- of which sugars
- 7.4 g
- Fat
- 22.2 g
- of which saturates
- 5.2 g
- Fibre
- 6.3 g
- Salt
- 2.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the farfalle in well-salted boiling water until al dente.
- 2
Halve the cherry tomatoes. Heat the olive oil in a frying pan and cook the cherry tomatoes for 3 minutes until just softened.
- 3
Add the cooked prawns to the pan and warm through for 2 minutes.
- 4
Drain the pasta, reserving a cup of pasta water. Toss the hot pasta with the sun-dried tomato pesto, adding pasta water to loosen.
- 5
Add the prawn and tomato mixture and the spinach, tossing until the spinach wilts. Finish with a squeeze of lemon.
- 6
Serve with a generous grating of parmesan.
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