Fettuccine with Garlic Prawns

Fettuccine with Garlic Prawns

Ingredients
12 raw banana prawns peeled and deveined
12 cherry tomatoes
4 tbsp olive oil
Salt and ground pepper
100g Coles basil pesto
500g Coles fettuccine
2 garlic cloves, minced
Coles shredded parmesan for garnish

Serving suggestion: Add roasted tomatoes & favourite sauce.

Method
Preheat oven to 450°F/230°C. Place tomatoes on an ovenproof tray. Drizzle with 1 tbsp of oil and sprinkle with salt and pepper. Roast tomatoes until heated through.
Meanwhile, bring a large pot of salted water to boil. Add pasta and cook, stirring occasionally, until al denté. While the pasta cooks, heat the remaining 3 tbsp of olive oil in a medium sauté pan over medium heat. Add garlic and prawns and sauté until prawns are just cooked through and garlic is tender. Add pesto and stir.
Drain pasta, reserve ½ cup of the water. Toss pasta with the prawns pesto mixture, adding enough of the reserved water to moisten the sauce so it coats the pasta evenly.
4. Stir through roasted tomatoes, garnish with cheese and serve.
Serving suggestion: Serve with fresh basil & mixed salad.

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