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

Method

1. 1

   Cook the farfalle in well-salted boiling water until al dente.

2. 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. 3

   Add the cooked prawns to the pan and warm through for 2 minutes.

4. 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. 5

   Add the prawn and tomato mixture and the spinach, tossing until the spinach wilts. Finish with a squeeze of lemon.

6. 6

   Serve with a generous grating of parmesan.