RECIPE | Prawn and pesto pasta

Ingredients for the pesto

2 large handfuls fresh basil

Packet of pine nuts

Lemon

Parmesan cheese

Olive oil

Sundried tomatoes

Packet of fresh mozzarella

Salt and pepper

Method

To make the pesto, place the basil, half a packet of pine nuts, a good handful of Parmesan and a glug of olive oil into a food processor and whizz.

Add salt and pepper to taste and a squeeze of lemon. Add more olive oil if required.

Boil the pasta. While it is boiling, chop the sundried tomatoes and mozzarella into small pieces. Dry fry the remaining pine nuts.

When the pasta is ready, drain and put into a large bowl.

Pour the pesto over the pasta and mix in the sundried tomatoes, mozzarella and toasted pine nuts.

Add salt and pepper to taste and some extra Parmesan shavings.

Ingredients for the prawns

10 fresh king prawns (preferably local)

Fresh parsley

Glass of white wine

Olive oil

Salt and Pepper

Chilli (optional)

2 cloves garlic

Half a lemon

Method

Finely chop the garlic, parsley and chilli.

Put into a bowl and add the wine, a good drizzle of olive oil and a squeeze of lemon. Season to taste. Leave the mixture to absorb the flavours for as long as possible.

Rinse the prawns and lie out into an oven proof dish.

Pour the mixture evenly over the prawns and put under the grill for 3 minutes on each side (if the prawns are large add an extra minute on each side).

Serve with pesto pasta or crusty bread.