Done in 30 minutes - Amber Knight's prawn & pesto pasta

Prawn & Pesto Pasta

Ingredients for the pesto: Two large handfuls of fresh basil; Packet of pine nuts; 1 lemon; Parmesan cheese; Olive oil; Sundried tomatoes; Packet of mozzarella balls; Seasoning

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

Add salt and pepper to taste and a squeeze of lemon, taste and add more olive oil if needed. In the meantime cook the pasta and chop the sundried tomatoes and mozzarella into small pieces, brown the remaining pine nuts in a frying pan.

Boil pasta until ready, drain and put into a large bowl, pour the pesto over the pasta and mix in the sundried tomatoes, pine nuts and mozzarella.

Add pepper and salt to taste and maybe a little extra parmesan –ready to serve.
 

Ingredients for the tasty prawns:

10 fresh king prawns
Fresh parsley
Glass of wine
Olive oil
Pepper and salt
Chilli ( if you like it spicy)
2 cloves of garlic
Half a lemon

Finely chop the garlic, parsley and chilli.

Put into a bowl and add the wine and a good drizzle of oil and squeeze the lemon into the mixture and add pepper and salt to taste. Mix well and leave 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 them under the grill for 3 minutes either side (if they are extra large ones add another minute to each side).  Serve with the pasta or crusty bread.