1 kg (2 pounds) of green prawns cut in half
1-2 tablespoons of garlic & chilli infused olive oil
1 cup of cherry tomatoes cut in half
1/2 cup of fresh parsley chopped
500 grams (1 pound) of linguini
1/4 cup of toasted pine nuts
grated parmesan & black pepper to serve
This pasta dish is so versatile you can serve it as a dinner party starter or main – alternatively for quick mid-week meal
Pairs well with …..
Crisp green salad and crusty bread
Hints and tips:
If you can’t get fresh green prawns, use frozen prawns and defrost prior to using.
Cook pasta in salted water according to the packet instructions.
While the pasta is cooking, heat oil in a separate pan and cook the tomatoes over a medium heat until they start to break down.
Add the prawns to the tomato and cook for 3 minutes or until they are pink in colour.
Once the pasta is cooked, drain reserving half a cup of the cooking liquid.
Place pasta, cooking liquid into the prawn & tomato mixture along with the parsley and pine nuts and combine.
Serve immediately with black pepper and grated parmesan.